This was very good. A change from the usual marinade. I love the flavor of miso, however, I could not find yellow miso in my supermarket so I made it with the regular kind. Easy quick way to add flavor to grilled meat.
Miso Wet Rub
Photo: Lain Bagwell; Styling: Jan Gautro
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.
Yield: 1/2 cup (serving size: 2 teaspoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 23
- Calories from fat: 16%
- Fat: 0.4g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.3g
- Protein: 0.9g
- Carbohydrate: 4.4g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 329mg
- Calcium: 0.0mg
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
Preparation
- Combine all ingredients, stirring well with a whisk.
Miso Wet Rub Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: 5 Ingredients or Less
- CUISINE: Asian, Japanese
- MAIN INGREDIENT: Tofu/Soy
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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