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Caramelized Miso Sauce

Yield: Makes about 1 cup

Tony Messina of Boston’s Uni recommends caramelizing miso and using it to make a salty, toasty, yet sweet sauce. Use it as a topping for ice cream or French toast, or swirl it into yogurt.


  • 1/2 cup white miso
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 3 Tbs. warm water, more as needed


  • Heat the oven to 400°F. Spread the miso in a thin layer over a Silpat on a rimmed baking sheet. Bake until dark brown, about 10 minutes.
  • Transfer the miso to a blender and add butter, brown sugar and the 3 Tbs. of warm water. Blend until pourable, adding more water as needed, a little bit at a time. The mixture will look a little like hot fudge, though it won’t be perfectly smooth.


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