Matcha & Saikyo Miso Glaze — A Japanese-Inspired Sauce for Fish and Chicken
Looking to elevate your grilled fish or chicken with a deeper layer of umami and aroma?
Try this uniquely Japanese glaze made with premium matcha and Saikyo white miso.
This rich and aromatic sauce brings out the best of both ingredients:
the mellow sweetness and depth of white miso
the vivid green notes and soft bitterness of high-quality matcha
Whether brushed onto grilled white fish like Spanish mackerel or used as a marinade for chicken thighs, this matcha-miso blend adds complexity and elegance to any dish.
| Ingredients (Approx. 500ml Yield) Matcha Premium – 4g White miso – 150g Mirin – 80ml Sake – 50ml Granulated sugar – 40g Dashi (kombu + katsuobushi) – 180ml (Use 1g of matcha per half the amount for strong flavor) |
Instructions
In a small pot, boil the mirin and sake briefly to remove the alcohol.
Add white miso, sugar, and dashi. Stir gently over low heat until smooth and thickened.
Remove from heat, then sift in the matcha and whisk quickly to preserve aroma and color.
Store in a clean container in the fridge for up to one week.
🍴 Serving Suggestions
As a marinade for grilled fish like Spanish mackerel or black cod.
Glazed over grilled chicken thighs.
Served as a dip for roasted vegetables like lotus root, yam, or turnip.
This recipe is ideal for those who want to explore savory uses of matcha.
The gentle balance of miso and matcha highlights the elegance of Japanese flavor.