Ingredients:

  • 1/4 cup (60 ml) soy sauce (low-sodium preferred)
  • 2 tablespoons (30 g) miso paste (white or red)
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (12 g) brown sugar
  • 1 tablespoon (15 ml) toasted sesame oil
  • 1/2 cup (75 g) finely chopped mushrooms (shiitake or button)
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) grated fresh ginger
  • 1/4 teaspoon black pepper
  • 1 teaspoon (5 g) cornstarch mixed with 2 tablespoons (30 ml) water (for thickening)

Instructions:

  1. Heat the saucepan over medium heat. Add the sesame oil, followed by garlic and ginger; sauté until fragrant (about 30 seconds).
  2. Stir in the chopped mushrooms. Cook until they are softened and starting to brown (about 3-4 minutes).
  3. Add soy sauce, miso paste, rice vinegar, brown sugar, and black pepper. Whisk until smooth.
  4. Bring the mixture to a simmer. Stir in the cornstarch slurry and cook for an additional minute or until the sauce thickens slightly.
  5. Remove from heat and let cool. Transfer to a glass jar or airtight container.