Tianmianjiang-style Sweet Miso Sauce

Tianmianjiang-style Sweet Miso Sauce

Store-bought tianmianjiang is expensive... Why not make it yourself? It can be used in various dishes like dengaku (miso-coated grilled food), mapo tofu, twice cooked pork, and so on.


Hatcho Miso (or red miso)
500 g
220 g
Soy sauce
50 ml (1/4 cup)
1 cup
1 cup - 200 ml
Sesame oil
1 teaspoon~1 tablespoon


1. Add all the ingredients to a pot except for the sesame oil, and use an egg beater to whisk it all together until the miso dissolves. Then, put it on the stove.
2. After placing it on the stove, immediately turn it down from a medium to low heat, and use a wooden spatula to constantly stir it from the bottom of the pot. Make sure to keep a close watch on it. It burns easily, so do not take your eyes off.
3. Once the broth has boiled down and thickened, add sesame oil. It took about 20 minutes to get it to this point.
4. As time passes the sauce will become rather thick. It's done when it doesn't slide of the spatula easily when you scoop it up. Store in the refrigerator in a clean jar. Since the sauce doesn't contain any water, it will keep for about 3 months. If you take care of it, then it might even be good for a year.
5. This is pork that was marinated in a bit of sake and this miso sauce in a plastic bag for half a day and sauted in a pan. You can also marinate it for an entire day!

Story Behind this Recipe

This was a recipe taught to me at the place I worked more than 10 years ago.