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Miso-Ginger Marinade

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Asian flavors unite in perfect harmony in this tangy marinade.”


    • ⅓ cup mirin, or medium-dry sherry (see Note)
    • ¼ cup miso, (see Note)
    • ¼ cup minced fresh ginger
    • 2 tablespoons lemon juice
    • 2 tablespoons reduced-sodium soy sauce
    • 2 tablespoons sugar


  • 1 Combine mirin (or sherry), miso, ginger, lemon juice, soy sauce and sugar in a small bowl. Use ½ cup to marinate salmon, shrimp, chicken or eggplant. Reserve remaining marinade for basting.
  • Notes: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
  • Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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