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Recipe Detail Page
Japanese-Inspired Rum Marinade
Early Summer 2016
This marinade takes into account the variety of rums available and works well with any. While ponzu and miso may be new ingredients to you (see TIP), once purchased they’ll become staples that’ll last the whole summer barbecue season. Lastly, taste the chili: it should be spicy, like a Scotch bonnet or Thai. Combine your grilled protein with our Tropical Fruit Salad (recipe follows) to further enhance the dish.
Serves 4
½ cup (125 mL) gold, dark, spiced or coconut rum
3 tbsp (45 mL) ponzu
3 tbsp (45 mL) white miso paste
2 tbsp (30 mL) pure maple syrup
2 tbsp (30 mL) fresh orange juice
½ tsp (2 mL) finely minced hot chili pepper
1 to 1¼ lbs (500 to 625 g) shrimp, chicken or pork
Salt to taste
Fresh mint or green onion for garnish
1 Whisk rum with ponzu, miso, maple syrup, orange juice and chili. Add shrimp, chicken or pork and stir. Refrigerate and marinate a couple of hours for shrimp and at least 2 hours for chicken and pork or overnight.
2 Using a slotted spoon, remove shrimp or meat from marinade. Place marinade in a small saucepan. Bring to a boil, then reduce heat and simmer 2 to 3 minutes, stirring occasionally until thickened slightly. Lightly sprinkle shrimp or meat with salt. Then barbecue, basting with marinade until cooked through. The time will depend on what you’re grilling.
3 Serve shrimp or meat on Tropical Fruit Salad or serve salad on the side. Garnish with fresh mint or thinly sliced green onion.
TIP When purchasing ponzu or miso, look for the cleanest ingredient list, and refrigerate after opening. Both can be found in large
supermarkets or Asian grocery stores (miso is refrigerated and often found in the produce section, while ponzu is in the Japanese or Asian aisle). Ponzu is a tart citrus-based liquid. Try substituting ponzu for vinegar in a salad dressing. White miso has a pungent flavour yet is slightly milder in taste than darker miso. It adds saltiness and depth of flavour to dressings and marinades.
Serves 4
TROPICAL FRUIT SALAD
This fruit salad is terrific as a bed for our Japanese-Inspired Rum Marinade.
1 ripe mango
1 cup (250 mL) thinly sliced strips of pineapple, about ¼ of a pineapple
¼ cup (60 mL) julienned strips of red onion
2 tbsp (30 mL) thinly shredded fresh mint
¼ tsp (1 mL) salt, preferably kosher
Squeeze of fresh lime or to taste
1 Peel mango, then slice into thin strips. Place in a bowl, along with pineapple, red onion, mint, salt and lime; stir to combine.
Serves 4 as a side
