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Miso has many different uses in traditional Japanese food culture. However, none are quite as exciting as using it as a marinade. It’s one of the most flavorful and umami rich ingredients used in authentic Japanese recipes. Now we are taking one of the western world’s favorite marinated dishes, good ‘ol chicken wings, and giving them a miso marinade treatment. The result is so delicious you might as well go ahead and double the recipe right now. Everyone you know is going to be asking for more! We also have recipes for miso marinated salmon and miso marinated veggies. Both make great standalone plates or snacks and appetizers. Read on to find out how to make Japanese-style BBQ at home.
What Exactly is Miso?
Miso is a paste made from fermented soybeans, grains and koji (a kind of salt mold that adds a lot of flavor to sauces). There are actually many different kinds of miso, but most of them are based on either rice or barley. The soybeans, grains and koji are allowed to sit and ferment until it all becomes one thick, highly pungent paste that packs a serious punch when it comes to umami flavor.
Miso is widely available in Asian supermarkets. Its usage isn’t limited to traditional Japanese food recipes but in many innovative fusion dishes as well. Check out our recipes for Miso Mayo Pizza Toast, for example, or try your hand at creating this Miso Flavored Ratatouille. When you really want to become a miso master, try your hand at creating miso paste from scratch at home with our step by step instructions.
Maruman’s Miso Marinade for Japanese-style BBQ
We highly recommend Maruman’s already made Miso Marinade, as it makes the recipe fast and easy and is by far one of the most authentic and best-tasting products of its kind available. Already seasoned, it adds a lot of flavor to the dish and perfect for making the meat as tender as possible.
Since miso marinade is a fermented product, it’s not only tasty, but also healthy. Try it for both marinades and stir fry dishes. We are sure it’s going to be your new favorite kitchen condiment. With this product, you can easily make Japanese-style BBQ at home!
Tips on Getting the Perfect Marinade
Marinating is very popular cooking method in Japanese food culture. It’s one of the secret techniques for bringing out the best of meat or veggie dishes. Besides miso, it’s also pretty common to marinate dishes with soy sauce or even Mirin, a kind of traditional rice wine. Here are some tips to getting the absolute best results from your marinade:
- Fork the meat a bit before marination. This makes it easier for the marinade to penetrate deeper into the meat. It means that the final product will be both more tender and more flavorful.
- Completely cover the meat with marinade. Try to make sure all the surface of the meat is covered with the marinade sauce. This ensures that as much marinade is soaked up as possible and results in a uniform flavor.
- Never use the same marinade more than once. The whole point of marination is for the meat to absorb the flavor. Thus, don’t use the same sauce again unless you want a weak version of the original. For our Japanese-style BBQ recipes, you should use up all the marinade while cooking for best results.
- Make sure to marinate for several hours. Marination takes time, but some people think you can just toss meat in a sauce in a zip lock back and it’s all good to go. Let that flavor sink in by marinating for at least two hours. Overnight is best if you can!
- Add herbs and spices for even more flavor and zest. While traditional Western marinades use salt, pepper and herbs like thyme or rosemary, authentic Japanese marinades also have their arsenal of marinade enhancing herbs and spices. Sansho pepper for example adds both a peppery and a citrus flavor to the marinade, while Shichimi Togarashi, a blend of seven different herbs and spices, adds a complex spicy and pungent flavor.
The Nakata family started brewing miso in the southern part of Nagano in 1888, pursuing the highest quality of Shinshu region style miso making. Since then, they have made significant achievements in the development of innovative methods of making miso. Their methods shorten the fermentation period, and also enable the making of miso without any food-additives. True pioneers, the Nakata family has influenced many other miso breweries.
Maruman Miso Marinated Grilled Chicken Wings
- Pat dry chicken wings with a paper towel.
- In a container or a Ziploc bag, marinate the wings and miso marinade in the fridge for at least 2 hours.
- Preheat oven 375 F.
- After two hours, remove excessive miso marinade from the wings. Line the cooking sheet with aluminum foil and place the wings.
- In the middle rack, grill the wings for 20 minutes.
- Take the cooking sheet out, flip the wings and grill for an additional 5 minutes.
- Broil for another 2-3 minutes until done.
- Sprinkle shichimi and scallions to enjoy.
Maruman Miso Marinated Grilled Salmon
- 2 pieces Salmon Fillet 6 oz each
- 6 Tbsp Miso Marinade
- ½ Lime
- Parsley for garnishment
- In a container or a Ziploc bag, marinate the salmon fillets and miso marinade in the fridge overnight.
- Turn on the broiler in the oven.
- Remove excessive miso marinade from the fillets. Line the cooking sheet with aluminum foil and place the salmon fillets skin-side down.
- In the middle rack, broil for 10-12 minutes, until cooked.
- Remove the salmon from the foil and plate skin-side down.
- Garnish with lime juice, a slice of lime, and parsley on top. Enjoy!
Maruman Miso Marinated Grilled Vegetables
- ½ Red Bell Pepper
- ½ Yellow Bell Pepper
- 3 Asparagus
- 5 Mushroom
- ½ Yellow Onion
- ½ Zucchini
- Vegetable Oil for cooking
- Sansho Pepper for garnishment
- Sesame Seeds for garnishment
- ½ cup Miso Marinade
- 1 Tbsp Vegetable Oil
- Julienne bell peppers and zucchini. Cut asparagus, onion, and mushrooms into bite sizes.
- In a frying pan, cook vegetables with a bit of vegetable oil over medium heat.
- In a small bowl, mix miso marinade and one tablespoon of vegetable oil.
- Add the marinade into the pan, and continue cooking for 5 minutes over medium heat.
- Garnish with sansho peppers and sesame seeds. Enjoy!