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.

5 min
5 min


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

2 tsp cannabis-infused sesame oil


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.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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