- 1 tablespoon corn or vegetable oil
- 1 garlic clove
- 60 gram miso paste
- 60 gram maple syrup
- 2 tablespoons mirin (rice wine vinegar)
- 1/2 teaspoon Chinese five spice powder (check here how to make your own)
Kitchen equipment needed
- small saucepan
- cutting board & chef’s knife
Preparation — 5 minutes
Get your miso from the fridge, it will dissolve more quickly if the miso paste isn’t too cold. PEEL and finely chop the garlic clove, as fine as you possibly can. If you like, you can easily make your own Chinese five spice powder, check here which spices you’ll need to add to your mortar and pestle.
Finishing the homemade hoisin sauce — 5 minutes
HEAT the oil on medium heat and add the finely chopped garlic for about 30 seconds. Now also add the Chinese five spice powder and wait another 30 seconds until you also ADD maple syrup, rice wine vinegar and miso paste. MIX well using the whisk until you’ve reached a smooth sauce.
Turn down the heat and let it simmer until you’ve reached the desired thickness. That took only about 3 to 4 minutes. Let it steep a bit before you’re going to use it. Store in an airtight container and refrigerate up to 1 week!
You can use hoisin sauce as a lovely wok sauce, for example with broccoli and beef or chicken with zucchini or so many other kind of veggies. Or use it to marinate all kind of meat and can even be used as a dipping sauce.