Orange Miso Sauce

Every season I fall in love with a sauce, and this fall it’s this yummy orange miso sauce. I love oranges and orange juice, but when it’s this cold, I rather get creative with the seasonal fruit & get a yummy warm dish out of it. This sauce works awesomely with all sorts of vegetables. Try it with cruciferous vegetables, mushroom, colored peppers, green beans, tofu & so on. A fun topic to start a conversation about: soy :)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, add the mustard seeds and toast lightly. If you are not using mustard seeds, skip this step.

Step 2

Add in the saucepan: cocoa butter & sesame oil, to that add in garlic, ginger. No need to stir fry these fragrant ingredients in the oil long. I usually add them first and straightaway I’ll go in with the liquids. (Tip: if using ginger/garlic powder; add them with the orange juice)

Step 3

Add the water, orange juice, maple syrup & sugar, tamari and the vinegar. Stir while cooking, let it cook on low heat for 5 to 7 minutes.

Step 4

Make the slurry, dissolve the kuzu in water.

Step 5

Whisk in the slurry, keep whisking until it thickens. This will take around 5 minutes.

Step 6

Add in the zest and take off the heat.

Step 7

This sauce can be stored in airtight jar for 3 days.