Miso All Purpose Marinade
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
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.