How To Make Miso Marinade

Miso Marinade

The Spruce / Sonia Bozzo

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
235 Calories
4g Fat
36g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 235
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 2567mg 112%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Total Sugars 22g
Protein 9g
Vitamin C 0mg 0%
Calcium 50mg 4%
Iron 2mg 10%
Potassium 165mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

White miso soybean paste, light brown sugar, and two Japanese rice wines known as sake and mirin are blended together to make a flavorful miso marinade for broiled or baked fish or poultry.

Miso, or fermented soybean paste, is a Japanese condiment that comes in many varieties depending on the region they are from. They can be dark or light and taste sweet or salty. The most common kinds of miso are shiro (white) miso and aka (red) miso. Miso is not meant to be eaten out of a container as you might do with dip. The most common uses are for miso soup, sauces, marinades like this one, tofu and vegetable dishes.

Sake is a Japanese wine made from fermented rice. While sake can be quite potent, mirin is a low-alcohol sweet rice wine that some say helps mask the smell of fish and seafood.


  • 2 cups white miso paste

  • 1/2 cup light brown sugar

  • 1/2 cup sake

  • 1/2 cup mirin

Steps to Make It

  1. Gather the ingredients.

    Miso Marinade ingredients

    The Spruce / Sonia Bozzo

  2. In the top of a double boiler set over low heat, whisk together miso, brown sugar, sake, and mirin. Cook for about 20 minutes until sugar crystals dissolve and mixture has reduced by almost half. Stir often.

    Miso Marinade ingredients in a saucepan

    The Spruce / Sonia Bozzo

  3. Remove from heat, remove top of double boiler to a trivet, and let cool to room temperature before using.

    Miso Marinade in a bowl on a cooling rack

    The Spruce / Sonia Bozzo

How to Use Miso Marinade

Marinate fish or poultry in mixture in a sealed heavy-duty zip-top bag (squeeze out all the air) for at least 2 hours. Remove fish or poultry from marinade and bake or broil to desired doneness.