# Miso Garlic Meat Marinade

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.

- **Prep:** 10 min · **Total:** 10 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** Japanese
- **Category:** Side Dish
- **Video:** [Garlic Season: Confit, Black Garlic & the Ultimate Dip](https://www.youtube.com/watch?v=edebLghSQfI&t=118s) (recipe starts at 1:58)
- **Recipe page:** https://webspoon.world/recipes/miso-garlic-meat-marinade/

## Ingredients

- 15 cloves garlic confit (from the Garlic Confit recipe)
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 3 tbsp miso paste
- garlic butter (a slice to melt over the cooked meat — optional finish)

## 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.

## Nutrition (per serving, estimated)

- Calories: 75
- Protein: 2g
- Fat: 4g
- Carbs: 7g
- Fiber: 1g
- Sugar: 3g
- Sodium: 620mg

## FAQ

### 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.

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Source: [Miso Garlic Meat Marinade — Webspoon World](https://webspoon.world/recipes/miso-garlic-meat-marinade/)