Miso Marinade Recipe

Miso Marinade


This thick marinade is the perfect balance of sweet and savory. It's especially delicious on fattier fish such as salmon and black cod, but can also be used with tofu, chicken, and vegetables. Makes enough for 1 1/2 pounds fish.


  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup dry cooking sake
  • 1/4 cup granulated sugar
  • 1/2 cup white miso paste


  1. In a small saucepan over medium-high heat, bring mirin and sake to boil.
  2. Whisk in sugar and miso paste until dissolved. Remove from heat. Cool before using or storing. Keeps up to 3 weeks in the fridge.
  3. Cook's Tip:
  4. To use with fish: Coat both sides of fish with marinade. Refrigerate 2 hours or up to 3 days. (The texture of the fish will firm up as time passes, making it great for smoking.) Scrape off as much marinade as possible before cooking. Otherwise, it will burn due to its high sugar content. It’s easiest to broil miso-marinated fish or roast on a plank, without flipping.


Amount Per Serving (based on 14 servings)
Calories: 150
Saturated Fat: 0 g
Trans Fat: 0 g
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 1210 mg
Carbohydrates: 32 g
Fiber: 6 g
Added Sugars: 13 g
Total Sugar: 23 g
Protein: 6 g
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