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 Cooking Light

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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

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