Miso Marinade

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Fish, chicken, or pork really shine after a miso marinade. It’s one of my favorite marinades for grilled salmon, and it’s excellent on eggplant. Miso is highly nutritious and a great ingredient to have on hand in the pantry to make a wide variety of stocks, salad dressings, or sauces.


  • ¼ cup white (“shiro”) miso paste
  • ¼ cup mirin
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons minced scallions (white and green parts)
  • tablespoons peeled and minced fresh ginger


Stir all the ingredients together until smooth. Add enough water, about ¼ cup or so, so that the mixture is about as thick as heavy cream. Store covered in the refrigerator for up to 1 week.