|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||13%|
|Total Sugars 22g|
|Vitamin C 0mg||0%|
|*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.|
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
Gather the ingredients.
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.
Remove from heat, remove top of double boiler to a trivet, and let cool to room temperature before using.
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.