|Nutrition Facts (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.|
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.
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, 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.