Mari's Homemade Cooking Recipes

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Mari's Homemade Cooking Recipes Photographs courtesy of Mari Nameshida

Mari's Homemade Cooking Recipes

How to Make Miao-marinated Pork

Red miso (hatcho miso) has a very strong flavor. It’s sometimes compared to Vegemite or Marmite, and so some people don’t like to use it for miso soup. However, the strong flavor goes really great with pork given that pork also has a strong flavor.

Note: if you can’t find red miso, you can use 200 grams of brown miso instead.

Ingredients:

  • Ingredients:
  • 4 cuts tonkatsu pork
  • Pinch of salt
  • 100 grams red miso (hatcho miso)
  • 100 grams brown miso
  • 4 tablespoons sake
  • 4 tablespoons mirin
  • 4 tablespoons sugar
  • 3 tablespoons honey

 

FullSizeRender-1.jpgStep 1:
Mix the miso, sake, mirin, sugar and honey together.



FullSizeRender-2.jpgFullSizeRender-3.jpgStep 2:
Salt both sides of the pork and leave for 10 minutes. Wipe off any excess liquid from the pork.

 

FullSizeRender-4.jpgStep 3:
Pour the miso mixture into a shallow dish. Place the pork inside the dish.



IMG_3805.JPGStep 4:
Marinate the meat in the fridge for half a day (no more).
Step 5:
After marinating, wash off some of the excess miso sauce.

Step 6:
Grill on a low heat until done, flipping halfway through.

  • Chef's Notes:
  • ・ This grilled pork has a rich flavor and miso taste, so it's a good combination with plain rice. You can even use it as a sandwich filling with mayo and lettuce!
  • ・ You can keep this pork for a few days. It's great stock for your bento, lunch or dinner!
  • ・ If you marinate the pork more than half a day, It’s important to drain the miso after marinating. You can, however, keep the meat in the fridge for a few days or freeze it for a few weeks after marinating.
  • ・You can reuse the miso sauce two to three times. Keep the used sauce refrigerated. If you plan on keeping the sauce more than a week, freeze it instead of keeping it in the fridge. I typically use it twice to marinate pork, and then use the leftover miso sauce as seasoning to make pan-fried vegetables.

 

The complete article can be found in Issue #278 of the Tokyo Journal. Click here to order from Amazon.

 

Written By:

Mari Nameshida

Tokyo Journal columnist Mari Nameshida is a Japanese cooking instructor, Chinese herbal medicine advisor, Registered Nurse, and a food lover. It is her hope that through her Cooking with Mari classes, her blog and this column that people from around the world will gain a better understanding of Japanese culture through gaining an appreciation of Japanese food.



Staff Continued

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