- 3 tablespoons mirin
- 1/4 cup sake
- 1/2 cup white miso
- 1/4 cup sugar
- Sliced avocado, for serving
How to make this recipe
In a small saucepan, combine the mirin and sake and boil for 1 to 2 minutes. Add the miso and sugar and simmer, stirring to dissolve the sugar, until slightly thickened. Transfer to a small bowl and let cool completely. Serve drizzled over sliced avocado.
The misoyaki sauce can be refrigerated for 2 weeks.
The sauce can be used as a marinade for tuna steaks; cover the fish with it and refrigerate for 1 hour before cooking to your liking.