This delicious Maple Miso Tahini sauce is inspired by Japanese ingredients and flavours. Miso paste and sesame are so good together – I recently enjoyed the combination as a dipping sauce for cold udon noodles. To pull these flavours together as a sauce-cum-dressing I combine tahini with the intense, sweet flavour of extra dark maple syrup to balance the rich, umami taste of miso paste. Soy sauce adds an extra hit of salt.
This sauce is incredibly versatile, and particularly good as a dressing for warm or cold green vegetables. Here, I served it with cold, steamed purple sprouting broccoli, as a side dish for an early summer barbecue. We’ve also used it as a warm sauce with fillets of cod. You could also use the sauce over thinly sliced steak, to dress a potato salad, tossed with noodles or pasta for a quick supper, or as a dip for fresh cucumber and carrot sticks.
You can use either tamari or soy sauce in this recipe. Tamari is a version of soy that is thicker and slightly less salty than regular soy, and because it’s made from fermented soybeans (rather than soybeans and wheat grains) it has little to no wheat content. Choosing gluten-free tamari is a good option for those avoiding gluten in their diet. Likewise, some miso has gluten in it while other varieties don’t; it depends on which pulses and grains were used in its making. For a gluten-free diet, make sure to buy a gluten-free miso.
Maple Miso Tahini Sauce
This recipe makes enough sauce to dress 3-4 plates of greens. I like to be generous and serve a pot of extra sauce at the table, for anyone who wants more. Store the rest in the fridge for up to 2 weeks and use as a sauce for pasta, meat or fish, to dress potato salad, or as a dip for crudites.
- 75 grams (quarter cup) good quality tahini
- 1 tbsp red miso paste
- 1 tbsp tamari or soy sauce
- 2 tbsp extra dark maple syrup
- 50-100 ml cold water
If you can't get dark maple syrup, use grated palm sugar, jaggery or muscovado sugar instead.
Measure all ingredients except water into a bowl and mix well until thoroughly combined, with no lumps.
Adjust to your taste by adding more of any of the ingredients, as needed.
Add 50 ml cold water and mix again to create a smooth sauce.
Add additional water as needed to achieve a suitable consistency. When using this sauce to dress vegetables, I like the consistency to be like thick pouring cream, and add about 100 ml of water. When serving as a dip, a thicker texture is better, and I use about 50 ml of water.
Drizzle over steamed green vegetables to serve.
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