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Buta no Misozuke Yaki (Miso-Marinated Pork)
Serves 2 · About 50 min (30 min of this is just letting it marinate in the fridge)
Pork loin marinated in a mix of miso, mirin and sugar, then cooked. The sweet miso gets a toasty smell.
① Cut the tough bits in the meat→② Marinate in miso sauce→③ Wipe off the miso→④ Cook→⑤ Cut and serve
What to buy
Meat
Vegetables
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How to make it
1
Cut the tough bits in the meat
- Put the pork on the cutting board
- With the tip of the knife, make cuts every 2–3 cm in the tough line between the white fat and the red meat (do the back too)
- After making the cuts, wash the cutting board, knife and your hands with dish soap (you'll use them later to cut cabbage that is eaten raw)
How to tell it's doneThere are 4–5 cuts along the fatty edge (so the meat won't curl up when cooked).
2
Marinate in miso sauce
- Put 2 tbsp miso, 1 tbsp mirin, 1 tbsp sugar and 1 tbsp sake in a bowl and mix well with a spoon
- Put the pork and the miso sauce in a plastic bag and rub from the outside to spread the miso all over the meat (if using plastic wrap, put the meat on the wrap, spread on both sides, and wrap it up)
- Put in the fridge and leave 30 minutes or more (starting the night before is OK too)
While you waitOn the cutting board, cut the cabbage into thin shreds, soak in cold water for 5 minutes, and drain in a strainer.
3
Wipe off the miso
- Take the meat out of the fridge and lightly wipe off the miso with paper towels
- It's OK if a thin layer is left. Don't use the miso sauce you wiped off
How to tell it's doneNo lumps of miso are left on the meat.
Be carefulIf you cook it with a lot of miso on it, the outside burns black before the inside is cooked.
4
Cook
- Heat 1 tsp vegetable oil in a frying pan over medium-low heat and lay in the pork
- Cook about 3 minutes, and when browned, turn over
- Add 2 tbsp water, put the lid on right away, and steam-cook over low heat for 4–5 minutes
How to tell it's doneBoth sides are dark brown. Cut the thickest part: it's white inside with no pink. The juice that comes out is clear.
Be carefulWhen you add the water, it sizzles and steam rises. Keep your face away and put the lid on right away.
5
Cut and serve
- Move the meat to the cutting board and cut into 1.5 cm wide strips
- Put on plates with the shredded cabbage
ReadyThe cut side is white, and the outside is browned from the miso.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
The outside burned blackNot enough miso was wiped off, or the heat was too high. Next time, wipe well in step 3 and cook over medium-low heat.
The meat is toughCooked too long. Next time, stop the steam-cooking in step 4 at 4 minutes once and check.
The flavor is weakIt didn't marinate long enough. Next time, leave it in the fridge for 1 hour or more, or overnight.
The meat curled upNot enough cuts in step 1. Next time, make more cuts along the fatty edge.
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