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
Ingredients
- 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
Notes
Instructions
- 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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Please leave a comment - I love hearing from you!18 Comments to "Maple Miso Tahini Sauce | A Delicious Dressing, Dip & Sauce"
Maple, Miso and Tahini are some of my fave ingredients to use. This sauce is perfect.
Thanks Sus, it’s very simple and tasty!
You are going to laugh, but I’ve been craving tenderstem all day. The reason? I went into my salad drawer to get bits and pieces out for my son’s lunch and spotted it. I can think of little else. This sounds a super tasty way to serve it. I’ll have to pick up some miso.
I bought my most recent pot of miso online, hope you can satisfy the cravings!
I made it exactly to recipe and it is delicious. Had the brocolli with the sauce as a side to teriyaki chicken with coconut rice. The sauce was soaked up with the rice and was divine. I will definitely make this again but make the sauce the significant ingredient in the dish. Thankyou
Hi Ema, so happy you liked it and I bet it was wonderful with teriyaki chicken!
Tried it yesterday on asparagus… delicious 😀
So pleased you enjoyed and envious of your asparagus! We did enjoy lots this season though!
Forewarned that some miso can contain gluten too 🙂 Really fancy this recipe! I’ve added tsb to my shopping list.
Very good point, I’ll edit to add that in, thanks so much!
OMG that looks totally lush and right up my street. Need to add miso to the shopping list!
Do it! 🙂
Absolutely love tahini and miso and this dressing sounds fantastic, off to add these ingredients to my weekly shop!
It’s so easy to make and the ingredients all have fairly long shelf life too!
I love miso and I love maple but I’ve never thought of combining them. More fool me because this is a delicious recipe which I’ll be making again!
Chloe, it’s a great combo! 🙂
We have all these ingredients in AND some tenderstem broccoli so I guess we should definitely give it a whirl. Love tahini anyway so thank you for inspiring us to do something interesting with it beyond the basics :0)
You’re welcome, hope you like it! The Belazu tahini we both tasted at the food festival is excellent in this!