Instructions

1. 1

   Gently heat the Islay whisky in a small pan and let it simmer for 2-3 minutes on low heat to intensify the smoky flavor (do not boil).

2. 2

   Add the red miso paste and stir until smooth in the warm whisky.

3. 3

   Add brown cane sugar, tamari, rice vinegar, and garlic puree. Stir well.

4. 4

   Mix in the dried shiitake mushrooms and let them steam for 3-4 minutes to release their umami flavor.

5. 5

   Add ginger juice, sriracha, and lime juice. Taste and adjust seasoning as needed.

6. 6

   Remove the pan from heat and stir in the butter until completely melted and glossy.

7. 7

   Add the black sesame seeds and mix thoroughly.

8. 8

   For marinade: cool to room temperature before marinating meat (minimum 30 minutes, maximum 8 hours).

9. 9

   For glaze: bring to temperature and apply in the last 15-20 minutes of grilling, brushing multiple times.

10. 10

    Garnish with finely chopped watercress or green onions for color and freshness.

Ratings

No ratings yet