MISO-GINGER MARINADE

In a small bowl, combine 1/3 cup mirin or medium-dry sherry, 1/4 cup miso, 1/4 cup minced fresh ginger, 2 tablespoons fresh lemon juice, 2 tablespoons reduced-sodium soy sauce and 2 tablespoons sugar. Use 1/2 cup to marinate salmon, shrimp, chicken or eggplant. Reserve remaining marinade for basting.

Makes about 1 cup, for 4 to 8 servings.

[Eating Well, July/August 1998]