Miso, Ginger & garlic wet spice rub

Of course a really great steak doesn’t need anything more than a generous seasoning of salt and pepper.  However, if you’re looking for a change or wondering what to do with the container of miso paste you bought….look no further !  This is an intensely flavored blend that is just as good on chicken, fish or vegetables as it is on a steak.  Any why stop there – add a dab anywhere you want to throw in a flavor curveball !  (Composed butter comes to mind…)

Ingredients:   Makes about 1,5 ounce

5g (½ tablespoon) Brown sugar (cassonade in France)

1g ( ½ teaspoon) ground cumin

1g (½ teaspoon) ground coriander

2g (1/2 teaspoon) ground black Pepper (or white)

20g (2 tablespoons) Red miso paste

6g Ginger-garlic paste

6-12g (or 1-2 teaspoons) white wine (or saké)

3g ground gray sea salt (or other sea salt)

  1. Blend all the dry spices. 
    Note :  If freshly grinding the cumin or coriander, heat them separately in a dry pan (no oil) over med-high heat initially.  Swirl seeds in the pan from time to time, to prevent burning.  When they are very fragrant (after a minute or so), remove from heat & place in a spice grinder.  Grind until smooth. 
  2. Add miso and form a paste, using a spoon to blend.  
  3. Add the Ginger-garlic paste and blend.  If you don’t have this already prepared in your fridge, then simply peel and mix in a mini food processor ½ a head of high quality garlic (degermed) + 20g Ginger + 1 T coarse sea salt + 1 T olive oil (or quantity required to get a smooth consistency).  Keeps in fridge for weeks.
  1. Add wine:  Add the quantity of wine necessary to form a paste that would be good for rubbing on a steak.
  2. Taste & adjust seasoning to your liking.

Can be made days in advance.  Store in fridge.  

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