I originally created this marinade as an attempt to duplicate the "Miso Black Cod" that I love at the Japanese Restaurant, Kappo Nami Nami, on Castro Street in Mountain View, CA. The marinade turned out great and I needed to figure out what else to marinate to use up the container of Miso I bought from Ava's Downtown Market on Castro Street.
I tried this marinade with Korean style cut beef short ribs, also from Ava's Downtown Market. These short ribs are very thin and that lends itself to soaking up the marinade flavor. They were a big hit so I decided I would share the recipe. However, don't forget to try the marinade on some Black Cod as well but marinate the fish overnight.
Miso Marinade Recipe:
Tablespoon of garlic finely minced
Tablespoon of ginger finely minced
3 green onions chopped
1/2 C of White Miso
1/4 C of Soy Sauce
1/8 C of Mirin
1/8 C of Sake
1 1/2 lbs short ribs
Mix all the ingredients together. Place in a shallow baking pan and add the short ribs. Let Marinate for at least 2 hours. Cooks on the grill very quickly, you can also fry it in a pan on the stove.
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