Orange-Miso Sauce

Name: Orange-Miso Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 1 cup (240 ml)
Cuisine: Asian
Ingredients: 1 1/2 cups reduced to ~3/4 cup (360 ml) Orange Juice; 1 1/2 tsp red (9 g) Miso; 1 1/2 tsp (7.5 ml) Lime Juice; 1 1/2 tsp minced (5 g) Ginger; 1 1/2 tsp minced (5 g) Shallot; 1/2 tsp togarashi (1 g) Chile Powder; 1/4 cup EVOO (60 ml) Olive Oil

Independent adaptation of a publicly published Eric Ripert recipe. Not affiliated with, sponsored by, or endorsed by Eric Ripert.

FINISHING SAUCE · HALIBUT & FENNEL SALAD

In the published recipe, this is the finishing sauce for halibut with fennel salad.

Eric Ripert's orange-miso sauce for halibut.

On the jar

ORANGE-MISO

Method: simmer
Yield: about 1 cup
Ingredients: 7
Jar batch: 0.6× recipe

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Ratio

ORANGE JUICE 360 mlOLIVE OIL 60 ml

Ingredients

Orange Juice1 1/2 cups reduced to ~3/4 cup (360 ml)
Miso1 1/2 tsp red (9 g)
Lime Juice1 1/2 tsp (7.5 ml)
Ginger1 1/2 tsp minced (5 g)
Shallot1 1/2 tsp minced (5 g)
Chile Powder1/2 tsp togarashi (1 g)
Olive Oil1/4 cup EVOO (60 ml)

Method

Pour to the lines in order (bottom → top): ORANGE JUICE, OLIVE OIL.
Season to finish: MISO (about 2 tsp), GINGER (about 1 tsp), SHALLOT (about 1 tsp), CHILE POWDER (about ¼ tsp), LIME JUICE (about 1 tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

2 kitchens · 4 stars · 2 national awards

Orange-Miso Sauce★★★ KITCHENOn the jar: ORANGE-MISO
Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY
Coconut Curry Sauce★★★ KITCHENOn the jar: COCONUT CURR
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH

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Provenance

French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.

Adapted from a Eric Ripert recipe (Eric Ripert / Food & Wine).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.6× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Eric Ripert / Food & Wine (published as “Orange-Miso Sauce”). Full citation lives in Provenance.

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