A reader comment (thanks, Margot!) from the miso soup post led to a DELICIOUS marinade for meats. I put it on beef, but I bet it also would be good on pork. The marinade makes the meat slightly salty and spicy. The sugar in the ponzu helps create a nice crust. I absolutely love this marinade and will be making it again and again.
Ponzu is like soy sauce, but has some citrus added; if you don’t have ponzu, you could probably use soy sauce and a little lemon or orange juice. The sherry has a mild flavor and helps to tenderize the meat; if you have another mild-flavored alcohol or a dry white wine, that also would work. Sriracha is a flavorful Thai chili paste.
I served the tri-tip with a side of sweet potatoes – the sweetness was good with the slightly salty-spicy meat.
Miso-Marinated Tri-Tip
- serves 4 -
4 T Aka miso paste
½ T Ponzu sauce
½ T amontillado sherry
1 clove garlic, chopped
½ T Sriracha
approximately 2 lbs. tri-tip
Mix together ingredients aka miso through sriracha into a paste. Smear on all sides of meat and refrigerate in a pyrex (glass) dish covered with saran wrap for at least three hours. Preheat oven to 500 degrees F. Take the meat out of the fridge and wipe off the marinade/paste with a paper towel. Discard. Cook on the grill, or, like I did because it’s DARK by 4:30 p.m., sear on all sides on the stove top and then pop in the oven and cook to desired doneness (about 15 minutes for medium-rare). Before slicing, let rest on a board for 10 minutes. Slice thinly across the grain.
Jenn,
We need a Bonz original recipe like Miso Pancakes or Miso Tortilla!
Gross, if I make miso pancakes, you have to eat them.
I tried this marinade on a pork tenderloin and marinated for about 3 hours — didn’t have the same amount of flavor as the beef, so I would marinate the pork tenderloin longer.