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
Show Full Nutrition Label Hide Full Nutrition Label
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 that tenderizes proteins and can be used 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 comes in a small container but it's typically mixed with other ingredients, as it's a paste.

The most common uses are for miso soup, sauces, marinades like this one, along with tofu and vegetarian side dishes. (Miso even works well in some baked goods, too.) This recipe calls for shiro (white) miso paste, which is a little sweeter and milder than aka (red) miso.

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. They work together well in this recipe. The ingredients come together for a balance of sweet, savory, salty, umami miso marinade.


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, beef, pork, tofu, or poultry in mixture in a sealed heavy duty zip-close bag (squeeze out all the air) for at least 2 hours. Remove your protein of choice from marinade and bake or broil to desired doneness.

How to Store Miso Marinade

You can make miso marinade ahead of time, or make extra if you like to have this sauce on hand. It will keep in an airtight container in the refrigerator for up to 2 months.

Do You Need to Refrigerate Miso Paste?

Miso paste is a fermented, living food, and therefore should be kept in the refrigerator. If properly sealed, it should keep in the refrigerator for up to a year.