TRY
IT
Marinades provide foundation flavors for many
dishes. Miso Citrus Marinade is
particularly good with fatty fish like black
cod, salmon, or butterfish, whose
flesh can stand up to its ingredients (as
opposed to leaner fish that tend
to dry out in acid or salty marinades). You
can also use the marinade with
shrimp and scallops. Great as a crudité dip.
Use the marinade to glaze grilled
or broiled tofu.
MISO-CITRUS
MARINADE
This
recipe is based on a traditional Japanese marinade that pairs sake and
miso.
I’ve brightened the classic blend by adding
ponzu, the Japanese dipping sauce made with
citrus juice, among other flavorful ingredients. Both sake and ponzu
help “cook” the marinade into animal and fish
protein, which is why the marinade delivers
such deep flavor.
Make sure to
buy ponzu without added soy sauce.
Makes 51⁄2 cups
Lasts 2 weeks, refrigerated
1 cup
sake
1 cup
ponzu
1⁄2 cup sugar
2 cups
light miso (shiro-miso)
3
tablespoons peeled and minced fresh ginger
1 cup
grapeseed or canola oil
In a
large bowl, combine the sake, ponzu, and sugar and whisk until the sugar
is dissolved. Whisk in the miso until
smooth. Add the ginger, then whisk in the oil gradually,
to emulsify the mixture. Store in the refrigerator.
Many
of the hard to find ingredients and cooking tools that Ming uses
are available at Ming's online store. Click
here to browse the store!
I’ve brightened the classic blend by adding
ponzu, the Japanese dipping sauce made with
citrus juice, among other flavorful ingredients. Both sake and ponzu
help “cook” the marinade into animal and fish
protein, which is why the marinade delivers
such deep flavor.