In what will be my last post for a while it’s somewhat appropriate that it be a bit of a celebration. So, just before I pack up my kitchen and live off of take out for a while, I’ve decided to make one of my favorites: Miso Marinated Chilean Sea Bass–an interpretation of one of my favorite dishes at Miyake.
The marinade is simple:
Light Brown Sugar, Ponzu or Rice Wine Vinegar, Ginger, White Miso
and a bit of Sake.
I’ll just point out that this is just not attractive… at all.
Grated ginger goes into about 1/2 a cup of miso, 2 tablespoons of brown sugar, just enough Ponzu and Sake to thin out the Miso and added a tablespoon of Peanut Oil
And the Chilean Sea Basssteak will rest in the mix overnight….
..until then, I’ll reflect on the life of my miso paste.