Ingredients
- Miso Glaze:
- 3 tablespoons sake
- 3 tablespoons mirin
- 1/3 cup white miso paste
- 1/4 cup sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon rice vinegar
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon toasted sesame oil
- Satay Glaze:
- 1 teaspoon vegetable oil
- 1 tablespoon red curry paste
- 2 garlic cloves, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 cup canned coconut milk
- 1/4 cup packed dark brown sugar
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 2 1/2 teaspoons fish sauce
- Sweet and Spicy Hoisin Glaze:
- 1 teaspoon vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Preparation
Step 1
For Miso Glaze:
Bring sake and mirin to boil in small saucepan over medium heat. Whisk in miso and sugar until smooth, about 30 seconds. Remove pan from heat and continue to whisk until sugar is dissolved, about 1 minute. Whisk in mustard, vinegar, ginger, and sesame oil until smooth. Transfer 1/3 cup glaze to bowl for grilling; reserve remaining glaze for serving.
For Satay Glaze:
Heat oil in small saucepan over medium heat until shimmering. Add curry paste, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Whisk in coconut milk and sugar and bring to simmer. Whisk in peanut butter until smooth. Remove pan from heat and whisk in lime juice and fish sauce.
For Hoisin Glaze:
Heat oil in small saucepan over medium heat until shimmering. Add in garlic, ginger, and pepper flakes; cook until fragrant, about 30 seconds. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Transfer 1/3 cup glaze to bowl for grilling; reserve remaining glaze for serving.