Ever since the time of the samurai, miso has been a key component in the Japanese diet. Most know it only as a soup base, however it is also the primary ingredient of a tasty marinade that brings out the sweet delicate flavors of white fish. The sake and sweet mirin remove any sense of fishiness, leaving only a “buttery” light goodness. You've had it in restaurants, now see how easy it is to make at home.
Serves 6 – 8 adults
Like our other marinade based recipes, you may add as much fish into the marinating bag as you can cover. If you buy your fish fresh, you may freeze the extra fish and marinade in the zipped bag. If your fish is frozen, use only the marinade you need and store the rest in the fridge for up to two weeks. You can also marinade meat, tofu and vegetables in this wonderful sauce as well as use the sauce for dipping or even a salad dressing.
Kit includes: white miso, mirin, sugar, white sticky rice, furikake, a Ziploc bag, preparation instructions, shopping list, table setting suggestions and Tea & Trivia.
Fresh ingredients you will need: fish, sake, a dash of soy sauce and flat parsley.
Miso should not be stored above 90 degrees. During the hot months of the year, we may refuse to ship to certain locations or require overnight delivery.
Posted by B. LaRoy on 18th Mar 2012
I have been looking a long time for a recipe that fulfills a true miso marinade. I have been fortunate enough to travel to Japan and know the true taste. This is dead on! I substituted the Black Cod with Sea Bass and it was just incredible! My wife said it was a bit sweet for her taste, but she is not a big sweets eater. Personally, I thought it was perfect! I am going to make it again and use less sugar and see how it turns out.