Sake marinade for...

SSN686

Morning All:

chicken tonight! EggHatter had purchased a bottle of Sake last week and then went searching for some uses other than drinking. She found one that sounded interesting at www.bellaonline.com, the recipe by Sherry Van Der Elst (Grilled Chicken with Miso Sake Marinade).

She put it together last evening after she finally found some Miso, then put four boneless/skinless chicken breasts in one cup of marinade. Tonight I grilled them and they turned out with a very nice and interesting taste.

No pictures tonight, but here is the recipe...

1 cup Sake
0.25 cup fresh lime juice
0.5 cup brown sugar
2 cups light miso (shiro-miso)
3 TB fresh ginger, peeled & grated
1 cup vegetable oil

Combine sake, lime juice & sugar until the sugar disolves, whisk in miso until smooth, add ginger, then oil to emulsify. Coat chicken and marinate in refrigerator at least 4 hours, overnight preferred.

Remove chicken from marinade (discard marinade), grill until juices run clear.

This makes 4+ cups of marinade and the recipe recommends one cup marinade per pound of chicken. They were cooked direct, raised grid on the small at about 325 to 350.

I think it would even be good on pork tenderloin. The only other thought we had was to also sprinkle with DP Tsunami Spin just before cooking.

lowercasebill

that is very similar to nobu's black cod [google it] great on cod or salmon,, not so good on tuna

classic teriyaki sauce is equal parts sake, soy and mini
use as marinade and then reduce the remainder for use as a glaze or sauce