Misoyaki-Truffle Glaze
by Johnny Loua, Chef, Seattle, Washington
This decadent sauce combines miso and teriyaki for a complex umami punch. It's perfect for your favorite burgers, steaks, wraps, paninis, and more.
- ½ cup brown sugar
- ½ cup sake
- 2 tablespoons shallots
- ½ cup soy sauce
- 2 tablespoons miso paste
- ½ cup chicken stock
- 1 tablespoon sesame oil
- ¾ cup butter
- 2 tablespoons truffle oil
In a saucepan over high heat, combine brown sugar, sake, and shallots and cook until the alcohol burns off. Add soy sauce, miso paste, chicken stock, and sesame oil and simmer until the mixture thickens slightly. Remove from heat and transfer to blender. Blend on low, slowly adding the butter and truffle oil. Serve at room temperature on the side for dipping or on top of burgers or steaks.