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…
- 2 slices pork loin
- 4 tbsp miso paste
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- Make incisions around the edges of the pork loin slices and poke it with a knife.Mix the marinade ingredients in a container.
- Spread the marinade on both sides of each slice of pork loin. Put the slices in the container with the remainder of the marinade and set aside in the fridge for at least 2 hours.
- Heat oil in a pan over medium heat (if using a non-stick pan, oil isn’t necessary). Remove the excess miso marinade from the pork loin slices, and cook in the pan for about 5 minutes, covered, flipping halfway through.
- Dish up and enjoy!