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Miso Wet Rub

Photo: Lain Bagwell; Styling: Jan Gautro
Yield 1/2 cup (serving size: 2 teaspoons)
Miso is Japanese fermented soybean paste used to flavor many dishes, in addition to the familiar soup at sushi restaurants. There are dozens of varieties. Look for yellow miso, a mild, somewhat earthy, and almost sweet version that is often available in the produce section of large supermarkets. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices. When grilling salmon, cook it skin side down the entire time without turning.

Ingredients

  • 1/3 cup yellow miso
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon ground red pepper

Nutrition Information

  • calories 23
  • caloriesfromfat 16 %
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 0.9 g
  • carbohydrate 4.4 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 329 mg
  • calcium 0.0 mg

How to Make It

  1. Combine all ingredients, stirring well with a whisk.