This miso garlic marinade blitzes 15 confit garlic cloves with a tablespoon each of olive oil, rice vinegar and mirin plus three tablespoons of miso paste into a smooth, spreadable coating. Miso brings the umami, mirin the sweetness — and that sweetness is exactly what builds a deep, dark crust on grilled meat. Enough for about 4 steaks or chops.
Instructions
- 1
Put the confit cloves in a blender cup with the olive oil, rice vinegar, mirin and miso paste.
- 2
Blitz until completely smooth and spreadable.
- 3
Coat the meat on all sides before grilling or searing — the miso and mirin sugars caramelize into a deep crust.
- 4
Top the cooked meat with a slice of garlic butter and let it melt in.
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Frequently Asked Questions
How long should the meat marinate?
Even a brush-on right before the pan works — the miso and mirin sugars caramelize on contact with heat. Half an hour deepens the flavor; for pork chops or chicken thighs, overnight in the fridge is fine. Watch the heat either way: sugary coatings darken fast.
What does the miso actually do?
Miso is fermented soybean paste — concentrated umami plus salt in one spoonful. Against the mellow confit garlic and sweet mirin it works like a savory anchor, and its sugars and amino acids are exactly the Maillard fuel that builds that deep mahogany crust.
Which meats does it suit best?
Steak and pork chops take it best — they sear hot and fast, which is what the sugary coating wants. It also suits chicken thighs and salmon fillets; for those, cook slightly gentler so the crust darkens without scorching.