Miso Marinade
Submitted by aftersix
Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.
YIELD
1 cupPREP
5 minCOOK
0 minREADY
5 minFive ingredients stirred together and you’ve got a Japanese-inspired marinade with serious umami depth. Organic miso paste, minced garlic, grated ginger, brown rice vinegar, and water combine into a thin, savory paste that works beautifully on fish fillets or roasted vegetables.
Miso is fermented soybean paste, and it brings a salty, funky complexity that salt alone can’t touch. The garlic and ginger add aromatic heat, while the brown rice vinegar provides a mellow acidity that helps the marinade penetrate the surface of whatever you’re coating.
The water thins the miso to a brushable consistency. Straight miso paste is too thick to spread evenly and will burn in patches under high heat. Thinned out, it coats uniformly and creates a caramelized, savory glaze as it cooks.
Chef Tips
- Let fish marinate for 20 to 30 minutes. Longer than an hour and the salt in the miso can cure the flesh and change the texture.
- For vegetables, toss them in the marinade before roasting. The miso caramelizes beautifully at high heat.
- Use white (shiro) miso for a milder, sweeter flavor or red miso for something bolder and saltier.
Variations
- Add a teaspoon of mirin or honey for a sweeter, more glazed finish.
- Stir in a splash of sesame oil for a nuttier, more aromatic marinade.
- Add a pinch of red pepper flakes or a dash of sriracha for heat.
Ingredients
Directions
Combine all ingredients and use as a marinade for fish or vegetables.
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