"Mighty miso" by Michael Hastings. Note: For fish, choose a white or other lightly flavored miso. For beef, choose a brown or red miso. Recipe from www.southrivermiso.com Recipe published in the Winston-Salem Journal: January 25, 2012.
Yield: 1 serving
1/4 cup(s) miso (See Note)
2 to 4 tablespoon(s) mirin, lemon juice or cider vinegar
1 to 2 tablespoon(s) soy sauce or tamari
2 to 3 clove(s) garlic, minced
1 to 2 teaspoon(s) fresh grated ginger, optional
Mix all ingredients together well. Pour over 1 to 1½ pounds tofu, fish or chicken and let marinate in refrigerator for at least 2 hours.