Mill City Cooks

Miso Marinade for Fish, Pork or Chicken

by Chef Nick Schneider

(Adapted from John Ash’s Cooking One on One)

White miso is sweeter and milder (less aged or younger) than other types of miso and is used in marinades and sauces favorably. It already has a paste-like consistency so it makes working with it for marinades very easy. We just add several other ingredients for balance and flavor.

Makes about 1 Cup. Enough to marinate several pounds of protein or vegetable (eggplant works well)

¼ white (shiro) miso
¼ mirin  – rice wine from Japan
2 T. unseasoned rice vinegar
2 t. toasted sesame oil
2 T minced scallions, white and green parts
1.5 T peeled and minced fresh ginger 

Stir all the ingredients together until smooth. You want the consistency to be like heavy cream so add enough water to achieve that, about ¼ cup. Keeps in the refrigerator about 1 week.

Miso Grilled Wild Salmon, from Wild Run Salmon

6      5 ounce pieces of salmon, skin on and pin bones removed.

With this marinade you need to watch out for any burning on the fishing since the recipe does have some sugar in it – mirin wine.  Set the grill to a medium fire. It call also be broiled.

Brush the marinade onto the salmon 30 minutes to 2 hours ahead of cooking. Wipe off excess marinade with your fingers. Place salmon on a clean and freshly oiled grill. Grill both sides about 2 minutes per side. You want the fish to be just a little rosy or translucent in the middle. Once the fish is has grill marks it can be pulled to the cook side of the grill to finish cooking for 1-2 minutes if its not done yet.

Garnish with daikon sprouts or nori slivers.