Yuzu-Barley Miso Marinade

Name: Yuzu-Barley Miso Marinade
Prep time: 10 min
Total time: 10 min
Yield: about 3¼ cups (750 ml)
Cuisine: Asian
Ingredients: 2 cups (500 g) Miso; about ⅔ cup (150 ml) Mirin; about ½ cup (130 ml) Sake; 50 g Yuzu; 150 g White Sesame; 1 Tbsp (15 ml) Sesame Oil; 1 tsp (5 ml) Light Soy

Independent adaptation of a publicly published Matt Abergel recipe. Not affiliated with, sponsored by, or endorsed by Matt Abergel.

MARINADE · GRILLED CHICKEN YAKITORI

In the published recipe, this is the marinade for yakitori chicken.

Abergel's yuzu-miso marinade for yakitori chicken.

On the jar

YUZUBARLEY

Method: blend
Yield: about 3¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Mirin 150 mlSake 130 mlSesame Oil 15 mlLight Soy 5 ml

Ingredients

Miso2 cups (500 g)
Mirinabout ⅔ cup (150 ml)
Sakeabout ½ cup (130 ml)
Yuzu50 g
White Sesame150 g
Sesame Oil1 Tbsp (15 ml)
Light Soy1 tsp (5 ml)

Where it sits

One of 92 marinades in the catalog, with 7 ingredients against a median of 6.5.

The acid here is yuzu. In this category chefs also reach for lemon juice (18 recipes), lime juice (14), and rice vinegar (10).

The fat here is sesame oil. In this category chefs also reach for olive oil (40 recipes) and grapeseed oil (4).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Yuzu-Barley Miso Marinade + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Yuzu-Barley Miso Marinade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 2 national awards

Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
Ganjang Tteokbokki Sauce★ STARRED KITCHENOn the jar: GANJANG
Soy Chilli Marinade★ STARRED KITCHENOn the jar: SOY CHILLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Matt Abergel. Japanese yakitori / Hong Kong. Cited awards include: Michelin 1* (Yardbird, Hong Kong).

Originally published as Yuzu–Barley Miso Marinade.

Adapted from a Matt Abergel recipe (Matt Abergel / Epicurious (*Chicken and Charcoal*, Phaidon 2018)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Matt Abergel / Epicurious (*Chicken and Charcoal*, Phaidon 2018) (published as “Yuzu–Barley Miso Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar