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MLA Traditional Miso Genghis Khan Sauce
- Prep time 15Min
- Cook time 0Min
- Technique Grill, Pan Fry / Saute
- Meat Lamb
- Cut Shoulder
- Serves 8
A century-old Hokkaido miso sauce with soy and aromatics, ideal for lamb, pork, chicken, and vegetables.
Ingredients
-
100 ml soy sauce
-
20 g sugar (brown or raw sugar recommended for depth)
-
20 g mirin (can substitute with rice seasoning)
-
50 g grated daikon
-
50 g grated apple
-
50 g grated onion
-
1 cup grated garlic
-
1 tbsp garlic chives or garlic sprouts, chopped
-
(Traditionally, alpine leek “gyoja ninniku” is used)
-
A small amount of oyster sauce
-
A small amount of sesame oil
-
A small amount of chilli pepper (adjust to desired heat level)
-
10 g miso (preferably red miso)
Method
Prepare the Base:
-
Combine soy sauce, sugar, and mirin in a mixing bowl. Stir until the sugar is fully dissolved.
Grate Aromatics:
-
Grate the daikon, apple, onion, and garlic, or blend until smooth. Mix into the liquid base.
Blend the Sauce:
-
Add garlic chives, oyster sauce, sesame oil, chilli pepper, and miso. Stir until well blended.
Adjust and Rest:
-
Taste and adjust seasoning for sweetness, saltiness, and flavour balance. Let the sauce rest in the refrigerator for at least 6–12 hours to allow the flavours to mature.
