Miso Ginger Sauce

A quick condiment of garlic, ginger, miso, rice vinegar, and sesame oil, ground smooth and stirred together. Use it on roasted vegetables, grilled proteins, rice bowls, or as a salad dressing.

Why You'll Love Miso Ginger Sauce

Garlic and ginger get pounded smooth in a mortar and pestle, then miso, vinegar, sesame oil, and a little mirin stir in until emulsified. It keeps in the fridge for up to five days, so it's worth making a double batch.

Tips and Tricks

• Use a microplane for the ginger to get it extra fine and maximize its flavor.
• Make a double batch-it keeps well and you'll want it on everything.
• If your mortar and pestle isn't getting the garlic/ginger smooth enough, blend everything in a small food processor or shake vigorously in a jar.

Variations

This sauce can easily shift into new territory depending on what you pair it with.

• Add a splash of soy sauce for extra umami depth.
• Whisk in 1 teaspoon tahini or peanut butter for a nutty twist.
• Mix in finely chopped scallions or shiso for herbaceous lift.

Substitutions

Missing something? This sauce is incredibly forgiving.

• No mirin? Use a pinch of sugar and a splash of rice vinegar or apple cider vinegar.
• Out of white miso? Yellow miso works too-just reduce the amount slightly.
• No mortar and pestle? Grate garlic and ginger finely and stir well by hand.

Best served with

• Cold soba noodles
• Steamed or roasted broccoli
• Grilled tofu or tempeh
• As a dipping sauce for dumplings or gyoza

How to Store Leftovers

• Store the sauce in an airtight container or jar in the refrigerator for up to 5 days.
• Shake or stir well before each use, as natural separation may occur.

Common Questions

Miso Ginger Sauce

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A simple and flavorful condiment built from pantry staples, this miso ginger sauce comes together in minutes and delivers umami. Use it on roasted vegetables, grilled proteins, rice bowls, or as a salad dressing.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 6 tablespoons

Course: Dressing/Condiment

Cuisine: Japanese-inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 1 clove garlic chopped
• 1 knob fresh ginger peeled and grated
• 2 teaspoon mirin or a few pinches of sugar
• 1 tablespoon white miso
• 1 tablespoon unseasoned rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon water
• 2 teaspoon toasted black sesame seeds for garnish

Equipment

• Mortar and pestle or microplane/grater
• Spoon or whisk
• Small bowl

Method

 

1. In a mortar and pestle, pound the chopped garlic and grated ginger until very smooth.
2. Stir in the mirin (or sugar), miso, vinegar, sesame oil, and water until fully emulsified.
3. Taste and adjust seasoning: more vinegar for brightness, more miso for salt, or more mirin for sweetness.
4. Garnish with toasted black sesame seeds before serving.

Notes

Storage: Keeps in an airtight jar in the fridge for about a week. It will thicken slightly as it chills, so let it sit out for a few minutes or stir in a splash of water to loosen it back up before using.

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