MLA Traditional Miso Genghis Khan Sauce
- Prep time 15Min
- Cook time 0Min
- Technique Grill, Pan Fry / Saute
- Meat Lamb
- Cut Shoulder
- Serves 8
Crafted from a century-old Hokkaido recipe, this Traditional Miso Genghis Khan Sauce blends soy, miso, and grated aromatics, perfect for enhancing lamb, pork, chicken, and vegetables.
Ingredients
- 100ml soy sauce
- 20g sugar (brown or raw sugar recommended for depth)
- 20g mirin (can substitute with rice seasoning)
- 50g grated daikon
- 50g grated apple
- 50g grated onion
- 1 clove 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 chili pepper (adjust to desired heat level)
- 10g 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.
