MiSOgood Vegan Unagi Sauce

MiSOgood Vegan Unagi Sauce
1/4 Cup Brown Rice MiSo Good
1/4 Cup Mirin
1/4 Cup Low-Sodium Soy Sauce

Combine the miso, mirin, and soy sauce in a small saucepan over medium-low heat. Bring to a boil and then reduce the heat to low, keeping the mixture at a gently simmer. Cook for about 10 minutes, until thickened slightly. Let cool completely before pouring into a glass jar. Seal and store in the fridge for up to 2 weeks.

Makes About 1/2 Cup

Notes: To make zucchini unagi as pictured, slice a small zucchini in half. Score with a sharp knife to make crosshatches through the skin and place on a lightly greased baking sheet. Bake at 375 degrees for 5 minutes, baste with unagi sauce, and bake for another 5 minutes. Baste once more and cook for a final 4 - 6 minutes, until fork-tender and lightly caramelized. Cut into smaller pieces if serving as nigiri sushi. Enjoy hot or at room temperature.