GRILLED MISO-CITRUS SCALLOP LOLLIPOPS MARINADE
1 cup sake
1 cup ponzu (without added soy sauce)
1/2 cup sugar
2 cups light miso (shiro-miso)
3 tablespoons peeled and minced fresh ginger
1 cup grapeseed or canola oil
In a large bowl, combine the sake, ponzu, and sugar and whisk until the sugar is dissolved.
Whisk in the miso until smooth. Add the ginger, then whisk in the oil gradually, to emulsify the mixture. Store in the refrigerator.
Lasts 2 weeks, refrigerated