Made from fermented soybean paste, miso is an essential ingredient in Japanese cuisine and is especially good as a soup or with seafood (particularly salmon or black cod, aka “sablefish” or “butterfish”).
Here’s a simple miso sauce that I use that can be used as a marinade and/or topping on fish.
Ingredients
- WHITE MISO, 1 cup
- SUGAR, ¼ cup (Or, substitute light-brown sugar or honey)
- SAKE (Japanese rice wine), ¼ cup
- MIRIN (sweet Japanese rice wine), ¼ cup
Combine the ingredients (adjust the sweetness to your taste) and let stand for at least five minutes to allow the flavors to meld. It’s okay to double the ingredients and save the excess in a glass bottle/jar in the fridge. It’ll keep for some time.
I rub it on the fish, letting it marinate for a few minutes, then either broil or pan fry the fish, reserving some of the sauce to spread on the cooked fish when it’s served.
To transform it into a salad dressing, whisk in some neutral-flavor vegetable oil (Canola is good, peanut oil is best).
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