The ultra-sweet, gloopy hoisin sauce used in many Chinese dishes and marinades can taste like candy. This version is less thick and cloying but still has a sweet-salty balance and the captivating flavor of Chinese five-spice powder, which is easy to find online or in grocery stores with decent spice sections. If you have trouble finding miso paste, unsweetened natural peanut butter is a great substitute here.
Author: Jennifer Tyler Lee
Serves: Makes 1½ cups
Ingredients
1 cup low-sodium soy sauce or tamari
3 tablespoons unseasoned rice vinegar
2 tablespoons toasted (dark) sesame oil
2 tablespoons finely minced garlic
4 teaspoons sugar
1 teaspoon crushed red pepper flakes or chili oil
½ teaspoon freshly ground black pepper
½ teaspoon Chinese five-spice powder
¼ cup white miso paste
1 tablespoon cornstarch
Instructions
Combine the soy sauce, vinegar, sesame oil, garlic, sugar, red pepper flakes, black pepper, and five-spice powder in a small saucepan. Bring to a simmer over medium-low heat and stir to melt the sugar, 1 minute. Reduce the heat to low and stir in the miso paste. Bring to a gentle simmer.
Place the cornstarch in a small bowl, stir in 2 tablespoons water, then add this slurry to the sauce, and simmer until slightly thickened, about 30 seconds. Let cool completely.
Notes
Make Ahead The sauce will keep in a jar or airtight container in the refrigerator for up to 1 month.