Misoyaki marinade
1/3 cup sake (Japanese rice wine)
1/3 cup mirin (Sweet Japanese rice wine)
1 cup granulated sugar (or sugar to taste)
1 cup white miso (soybean paste)
grated ginger (optional)
Bring sake and mirin to a boil for 10-15 min to burn off alcohol. Stir in sugar and miso on low heat until it forms a paste. Marinade any rich fish (salmon, butterfish, etc.) for 24-72 hrs then grill. Serve with ocean salad or some other tasty side 
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