Japanese Juicy Miso Seasoned Pork

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Miso is one of the most popular seasoning in Japan. It’s made from soybeans and fermented with koji. Miso includes lots of umami components.

We have many kinds of Miso in Japan. Miso made from soybeans, rice and salt is the most common one. In the west part of Japan, white miso (main ingredient is rice) is popular. Middle part of Japan, for example in Nagoya, they use black one made from only soybeans and salt.
For this recipe, I used most common light brown one.
Amazon.com : Marukome Miso Gluten Free Vegan, 13.2 Ounce : Grocery & Gourmet Food
Amazon.com : Marukome Miso Gluten Free Vegan, 13.2 Ounce : Grocery & Gourmet Food

In Finland, I eat pork more often than in Japan. I buy a block of pork neck and slice it into thin and chunky pieces. One reason I buy pork is the price (7e/kg), same as chicken thigh. Another thing is that I realized it’s totally useful to season pork and freeze it. My variations to season grow in numbers, and every time I buy meat I feel excited about which recipe shall I try next.

If you season and freeze meat, it makes it easy to prepare dinner in the busy evening, and also makes meat tender and juicy. I always buy 2 kg of pork, slice and cut them and make 6 of 300g meat packets. Season two of those sliced pork for frying, two of pork chunk for karaage and leave two without seasoning.
Pork Karaage, No Sake, No Mirin
These chunky pieces of pork karaage are seasoned mouth-watering with a rich sweet&salty marinade of ginger and garlic. Cooked karaage-style.

Japanese Juicy Miso Seasoned Pork

Miso is one of the most popular seasonings in Japanese dishes. How do you use it? Miso soup? It goes well with many recipes, like this.
Prep Time 5 mins
Rest Before Cook 30 mins
Cook Time 10 mins
Keyword Meat Prep
Servings 2 people
INGREDIENTS
ingredient
  • pork (thin slice) 300 g
  • miso 1 tablespoon
  • soy sauce 1 tablespoon
  • bworn sugar 1 tablespoon
  • water 1 tablespoon
  • garlic (1 clove) 5 g
  • ginger (1 slice) 5 g
tool
  • plastic bag
INSTRUCTIONS
  • Grind garlic and ginger, and put all seasoning into plastic bag then mix well
  • Slice pork 3mm thickness and put into bag then mix well as the seasoning goes around
  • Put into the fridge and rest more than 30 mins You can freeze and preserve it after resting
  • Heat pan with middle heat and fry on both sides. Take care! It’s easy to get burned!
  • Serve nicely and it’s ready!
NOTES
Miso is one of the most popular seasoning in Japan. It’s made from soybeans and fermented with koji. Miso includes lots of umami components.
 
We have many kinds of Miso in Japan. Miso made from soybeans, rice and salt is the most common one. In the west part of Japan, white miso (main ingredient is rice) is popular. Middle part of Japan, for example in Nagoya, they use black one made from only soybeans and salt.
For this recipe, I used most common light brown one.
 
In Finland, I eat pork more often than in Japan. I buy a block of pork neck and slice it into thin and chunky pieces. One reason I buy pork is the price (7e/kg), same as chicken thigh. Another thing is that I realized it’s totally useful to season pork and freeze it. My variations to season grow in numbers, and every time I buy meat I feel excited about which recipe shall I try next.
 
If you season and freeze meat, it makes it easy to prepare dinner in the busy evening, and also makes meat tender and juicy. I always buy 2 kg of pork, slice and cut them and make 6 of 300g meat packets. Season two of those sliced pork for frying, two of pork chunk for karaage and leave two without seasoning.
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