This is a classic miso and sake marinade from Ming Tsai. The addition of the ponzu lends an acidic element which helps it "cook" the marinade into fish and animal protein. Its delicious!
Makes 5.5 cups
1 cup sake
1 cup ponzu sauce
1/2 cup sugar
2 cups shiro miso (light miso)
3 tablespoons peeled and minced ginger
1 cup grapeseed or canola oil
In a large bowl, combine the sake, ponzu and sugar. Whisk until the sugar is dissolved. Whisk in the miso until smooth. And the ginger and whisk in the oil gradually. Store in the refrigerator.
This is excellent on fish, like Broiled Miso-Citrus Salmon
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