Yuzu Miso Marinade

Yuzu Miso Marinade

A tangy-savory blend of yuzu juice and white miso for fish, chicken, or vegetables.

Total 10 min Makes 16 oz Calories 65/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Sesame, Wheat

This marinade balances the bright citrus tang of yuzu with the deep umami of white miso, rounded out with mirin and a touch of sesame oil. It works well on salmon, chicken thighs, or grilled vegetables, and takes only minutes to whisk together. Common in Japanese-inspired cooking, it suits quick weeknight dinners or marinated grilling dishes.

Ingredients

  • 1/2 cup white miso paste
  • 1/4 cup yuzu juice
  • 1/4 cup mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon yuzu zest

Method

  1. In a medium bowl, whisk the white miso paste and yuzu juice together until the miso dissolves smoothly with no lumps.

  2. Add the mirin, soy sauce, sesame oil, rice vinegar, and honey, whisking until the marinade is fully combined and glossy.

  3. Stir in the minced garlic, grated ginger, and yuzu zest.

  4. Use immediately to marinate fish, chicken, or vegetables, or transfer to a jar and refrigerate for up to 1 week.

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    Yuzu Miso Marinade

    This marinade balances the bright citrus tang of yuzu with the deep umami of white miso, rounded out with mirin and a touch of sesame oil. It works well on salmon, chicken thighs, or grilled vegetables, and takes only minutes to whisk together. Common in Japanese-inspired cooking, it suits quick weeknight dinners or marinated grilling dishes.

    10 min 16 oz 65 cal

    Ingredients

    • 1/2 cup white miso paste
    • 1/4 cup yuzu juice
    • 1/4 cup mirin
    • 2 tablespoons soy sauce
    • 2 tablespoons sesame oil
    • 2 tablespoons rice vinegar
    • 2 tablespoons honey
    • 2 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon yuzu zest

    Method

    1. 1

      In a medium bowl, whisk the white miso paste and yuzu juice together until the miso dissolves smoothly with no lumps.

    2. 2

      Add the mirin, soy sauce, sesame oil, rice vinegar, and honey, whisking until the marinade is fully combined and glossy.

    3. 3

      Stir in the minced garlic, grated ginger, and yuzu zest.

    4. 4

      Use immediately to marinate fish, chicken, or vegetables, or transfer to a jar and refrigerate for up to 1 week.