Miso is an ingredient that has long been a staple in Japanese cuisine. Full of protein, fibre, nutrients and antioxidants, miso is a fermented condiment usually made from soy beans. It also contains many probiotics, which can help maintain the health of the digestive system.
The miso marinade in this Japanese recipe works well for other types of meat, like chicken thigh or beef, and can also be used as a tsukemono marinade for raw vegetables. It can be reused a 2-3 times, so make it go the extra mile by marinating different ingredients in it for a few meals!
Miso burns easily, so be sure to remove the excess marinade before frying it.
We prepare the pork loin slices in this recipe by cutting around the edges, a technique called suji-giri (meaning muscle-cut). This helps keep the meat from shrinking, and maybe it aids in the quest for well-cut muscles too…