One of my mottos while in the kitchen? Add umami. Sometimes your dish can be perfectly seasoned but you may feel like it’s missing that one extra touch to round out the flavor. If that extra touched isn’t achieved through salt, fat, or acid, what your dish could be missing is a little bit of umami. If you’re not familiar with umami, it’s a Japanese word for “savoriness” which deepens flavor. Umami can be achieved through a variety of ingredients, but one of my favorite ways is to add a bit of miso paste. There are varying degrees of miso – light, dark, red, yellow… the list goes on – and each is known for the complexity and depth to which it lends its wonderful flavor. This recipe uses a combination of both light and dark miso pastes for a beautiful flavor balance that compliments any protein, from fish to chicken and tofu.
“Umami means ‘essence of deliciousness’ in Japanese, and its taste is often described as the meaty, savory deliciousness that deepens flavor.”
– ajinomoto
Miso Marinade and Glaze
Ingredients
- 1/3 cup + 2 tbsp Sho Chiku Bai Sake
- 4 tbsp Mirin
- 4 tbsp Rice Vinegar
- 4 tbsp Brown Sugar
- 2.5 tbsp Soy Sauce
- 2 tbsp Light Miso Paste
- 2 tbsp Dark Miso Paste
Instructions
- Heat sake, vinegar, and mirin to a boil over medium high heat.
- Reduce heat to medium low, and add brown sugar and soy sauce. Then, reduce heat to low and add miso paste. Continue simmering until miso paste has completely dissolved.
- Let marinade cool before pouring over protein. Marinate protein for 30 minutes up to 4 hours.
- To make into a thicker glaze, heat marinade over medium low and add a slurry of 1 tbsp cornstarch to 1 tbsp water.
Watch my video on how to make this recipe by clicking here.
