Miso All Purpose Marinade
This Japanese inspired all purpose marinade can be used for fish, poultry, meat, tofu and vegetables. It can be used as a base for salad dressings, gravy, stir fry's, dips etc. You can customize with spices and dried herbs to incorporate the flavors you want for your recipes.
Equipment
- Large bowl
- Whisk
Ingredients
- 1 cup miso white yellow or red
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup sake
Instructions
- Mix all ingredients together until a smooth paste is achieved. The consistency of the marinade cannot be to thin, because it won't coat the food properly. The marinade must be thick enough to coat seafood, vegetables , meat etc. But not so thick that it won't coat anything.
- The consistency must be a thickish pancake batter, but not as thick as a cake batter.
- If your marinade is to thick, add a dash of water or sake and mix well to get the right consistency. If it's too thin, add more miso paste.
- You can marinade under refrigeration conditions for 6-48 hours.
Notes
Don’t Burn Your Food!
Because of the sugar, mirin and sake when cooking, you will get some charring, but make sure that you don’t burn the food.
Miso Paste
Miso paste is available in white, yellow or red. The lighter the miso in color the sweeter and less salty it is. You decide which miso paste works best for you.
Typically for seafood, white or yellow miso is used. My personal preference is yellow or red. Miso is typically made with soy beans and fermented rice, but is also made with other grains like barley. For more information about miso paste and it’s health benefits, click the link to checkout my blog. Gluten-free If you are gluten sensitive, be sure to check the label. Typically, miso is gluten-free. Soy-free Chickpea miso is a new comer on the market. This is for people who wants everything that miso paste offers, but not the soy beans. Storage Store in refrigerator with a tight fitting lid for up to 14 days. Or freeze for up to 2 months.
Typically for seafood, white or yellow miso is used. My personal preference is yellow or red. Miso is typically made with soy beans and fermented rice, but is also made with other grains like barley. For more information about miso paste and it’s health benefits, click the link to checkout my blog. Gluten-free If you are gluten sensitive, be sure to check the label. Typically, miso is gluten-free. Soy-free Chickpea miso is a new comer on the market. This is for people who wants everything that miso paste offers, but not the soy beans. Storage Store in refrigerator with a tight fitting lid for up to 14 days. Or freeze for up to 2 months.
Nutrition
Serving: 4ServingsCalories: 231kcalCarbohydrates: 39gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2680mgPotassium: 166mgFiber: 4gSugar: 21gVitamin A: 60IUCalcium: 51mgIron: 2mg
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