FreeMarinadesJapanese-Influenced
Miso-Mirin
The marinade behind the famous black cod plate. Sweet, savory, and it lacquers into a glossy crust. Best on black cod, salmon, chicken thighs, and pork.
Ingredients
4servings
- 1/2 cup white miso (saikyo or any mild shiro miso)
- 1/4 cup mirin
- 1/4 cup sake
- 3 tbsp sugar
Method
1.Mix the marinade
Warm the sake and mirin in a pan to cook off the raw alcohol, then whisk in the miso and sugar until smooth. Cool completely before it touches protein.
2.Coat and rest
Coat the fish or meat and rest 24 to 72 hours in the fridge — the long version is worth it. Wipe the marinade off before cooking (miso scorches easily), then smoke or sear.
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