Prep 10 mins
Cook 0 mins
From Grace Parisi, "Food and Wine" magazine. It is great as a rub for skirt steak, shrimp, ribs, chicken, and pork. It can also be stirred into soup.
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon miso
- 2 garlic cloves, smashed
- 1 teaspoon chili-garlic sauce or 1⁄2 teaspoon chili paste with garlic
- 1 teaspoon light brown sugar
- 1 teaspoon sesame oil
- 1 1⁄2 teaspoons fresh lime juice
- Combine all ingredients in a bowl and mash into a paste.