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Miso-Ginger Marinade

:  July/August 1998

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Asian flavors unite in perfect harmony in this tangy marinade.


Miso-Ginger Marinade Recipe

Makes: About 1 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/3 cup mirin, or medium-dry sherry (see Note)
  • 1/4 cup miso, (see Note)
  • 1/4 cup minced fresh ginger
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sugar

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Preparation

  1. Combine mirin (or sherry), miso, ginger, lemon juice, soy sauce and sugar in a small bowl. Use 1/2 cup to marinate salmon, shrimp, chicken or eggplant. Reserve remaining marinade for basting.

Tips & Notes

  • 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.

Nutrition

Per teaspoon: 10 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 2 g carbohydrates; 1 g added sugars; 0 g protein; 0 g fiber; 76 mg sodium; 7 mg potassium.

Exchanges: none


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Recipe Categories

Type of Dish
Sauce/Condiment, marinade/rub
Ethnic/Regional
Asian
Japanese
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
Marinate/Rub
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
July/August 1998
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