Ming says: 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 5 1/2 cups
- 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. Lasts 2 weeks, refrigerated.
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.
>>This recipe appears in
Episode #125.
>> For additional recipes and more, visit
www.ming.com
