Sweet Aminos Miso Glaze

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeSugar FreeDairy FreePlant Based
CALORIES
18.9kcal
protein
2g
carbs
1.3g
fat
0.58g
serves
24serves

Introduction

I really struggled with a name for this one.

It’s similar to a Sweet Soy or a Kecap Manis, but that’s not the problem.

The problem is finding a way to convey how absolutely perfectly delightful this glaze is on apparently ANYTHING.

I used it on my Sweet Glazed Salmon.

I made Baked Eggplant with lashings of this glaze creating a sticky, caramelised sheen on top.

And last night I roasted a chicken that had been bathed in it.

THEY WERE ALL INCREDIBLE!

I’m starting to wonder if there is anything that doesn’t taste amazing after being lovingly brushed with this glaze?

Maybe I should call it Tears of a Precious Unicorn Glaze?

Hmmmm, I’ll workshop that one.

Please. Make it. Slather it on stuff. Post it. Tag me.

Enjoy!

The recipe

Ingredients

250 ml of coconut aminos
3 cloves of garlic, roughly sliced
2 inch knob of fresh ginger, peeled and sliced
3/4 cup of Sukrin Gold / brown sugar / coconut sugar
2 tablespoons of miso paste
1 teaspoon of dried chili flakes (optional)

Directions

Step 1
Place all of the ingredients in a small saucepan and bring to the boil, stirring regularly
Step 2
Reduce the temperature and bring to a simmer
Step 3
Simmer for 10-15 minutes or until sauce starts to reduce and thicken. The glaze will get thicker as it cools so don’t take it too far
Step 4
Remove from the heat, cover and let the flavours steep while it cools
Step 5
Once cool, use a slotted spoon to remove the garlic and ginger and then pour the glaze into clean jars
Step 6
This recipe makes about 1 1/2 cups
Step 7
The Sweet Aminos Glaze will store in the fridge in the jars for months.
Step 8
Give it a stir before use.
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Tag @naomisherman_foodcreative

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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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