Cannabis-Infused Miso Glaze
In Japan, this miso-based sauce is called dengaku, and is usually served as a glaze for grilled eggplant. If you haven’t tried it before, prepare to meet your favourite new BBQ sauce.
Miso is an ideal sauce for grilled foods, combining umami undertones with a deep sweetness that caramelizes with heat. This already magical combination gets even better when you use it to season food fresh from the charcoal grill, adding a hint of smoke to the whole affair.
We recommend brushing this glaze on cooked food, like a simple roasted eggplant or grilled tofu, then broiling it on the top oven rack until it begins to bubble (about 3-5 minutes).
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
⅓ cup white miso (fermented soybean paste)
4 tsp finely grated ginger
1 tsp reduced-sodium soy sauce
1 tsp rice wine vinegar
1 tbsp cannabis-infused olive oil
3 tsp sesame seeds
3 tbsp thinly-sliced scallions
Preheat oven to broil.
Whisk together miso, ginger, soy sauce, rice wine vinegar and cannabis-infused olive oil.
Brush the glaze on cooked food, like roasted eggplant, and broil on the top oven rack until it begins to bubble (about 3-5 minutes).
Top with toasted sesame seeds, scallions, and cannabis-infused sesame oil.