1/2 cup Dijon mustard
2 teaspoons white sugar
1 teaspoon lemon juice
1/2 cup soy sauce
1 (8 ounce) can frozen orange juice concentrate, thawed
Melt the miso-soy mix in a large bowl. Stir in the lemon juice, sugar, orange juice concentrate and lemon zest. Mix thoroughly and refrigerate for 2 hours.
Heat a nonstick skillet over medium heat. Add brown sugar and stir until dissolved. Gradually stir in the mustard-white mixture and continue to stir until dissolved.
Heat about 2 tablespoons of the brown sugar mixture in the skillet to a low-medium heat. Stirring constantly, pour into a 3-quart container and double the water to cover the top.
Using a metal spoon, stir the orange juice into the mustard mixture. Pour the orange mixture out of the container and into a plastic bag, seal and shake to mix. Refrigerate mixture for 2 hours or overnight.