📝 About This Recipe
Miso-zuke is a timeless Japanese technique that uses the power of fermentation to transform humble cuts of meat into tender, flavor-packed masterpieces. By marinating the meat in a rich blend of fermented soybean paste, mirin, and sake, the enzymes break down proteins while infusing a deep, savory sweetness known as 'umami.' Once grilled, the sugars in the miso caramelize to create a stunning charred crust that is the hallmark of professional Yakimono cuisine.
🥗 Ingredients
Main Protein
- 4 pieces Pork Loin Chops (approx. 1-inch thick, bone-in or boneless)
- 1/2 teaspoon Sea Salt (for initial moisture removal)
Miso Marinade (Miso-Doko)
- 1/2 cup Shiro Miso (White Miso) (for a milder, sweeter profile)
- 2 tablespoons Aka Miso (Red Miso) (adds depth and robust color)
- 3 tablespoons Sake (dry Japanese rice wine)
- 3 tablespoons Mirin (sweet rice wine for luster)
- 1 tablespoon Granulated Sugar (to balance the saltiness)
- 1 tablespoon Fresh Ginger (finely grated)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
For Grilling and Garnish
- 1 tablespoon Neutral Oil (such as grapeseed or vegetable oil)
- 2 stalks Scallions (thinly sliced on the bias)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 4 pieces Lemon Wedges (to brighten the finished dish)
👨🍳 Instructions
-
1
Prepare the pork by lightly scoring the fat cap on the edges to prevent the meat from curling during cooking. Pat the meat dry with paper towels.
-
2
Lightly sprinkle both sides of the pork with sea salt and let sit for 10 minutes. Wipe away any moisture that beads on the surface; this ensures the marinade adheres properly.
-
3
In a medium mixing bowl, whisk together the white miso, red miso, sake, mirin, sugar, grated ginger, garlic, and sesame oil until the mixture is smooth and glossy.
-
4
Place the pork chops in a large Ziploc bag or a shallow glass container. Pour the miso marinade over the meat, ensuring every inch is thoroughly coated.
-
5
Seal the container, removing as much air as possible. Refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor penetration.
-
6
Remove the pork from the refrigerator 30 minutes before cooking to take the chill off. This ensures even cooking throughout the chop.
-
7
Crucial Step: Using your fingers or a rubber spatula, scrape off the excess marinade from the meat. Do not rinse. A thin film is fine, but thick clumps will burn instantly on the heat.
-
8
Heat a heavy-bottomed cast-iron skillet or grill pan over medium-low heat. Add the neutral oil and swirl to coat the surface.
-
9
Place the pork in the pan. Cook slowly for 4-5 minutes on the first side. Because of the sugar content in the miso, the meat will brown quickly; keep the heat moderate to avoid scorching.
-
10
Flip the pork once it has achieved a deep, mahogany-colored crust. Cook for another 4-5 minutes on the second side.
-
11
Use a meat thermometer to check for an internal temperature of 145°F (63°C). If the outside is browning too fast but the inside is raw, cover the pan with a lid for 2 minutes.
-
12
Transfer the pork to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist bite.
-
13
Slice the pork into 1/2-inch thick strips and arrange on a serving platter.
-
14
Garnish with sliced scallions and a dusting of Shichimi Togarashi. Serve immediately with a fresh lemon wedge on the side.
💡 Chef's Tips
Scraping off the marinade is the most important step; the miso is meant to season the meat from within, not act as a thick sauce during grilling. If using a grill, use indirect heat to prevent the miso from flaring up and turning bitter. You can substitute pork with salmon fillets or chicken thighs, but reduce marinating time for fish to 4-6 hours. For an even more authentic touch, wrap the meat in cheesecloth before applying the marinade; this makes it easier to remove the meat without the miso sticking. Always use a mix of white and red miso for the best balance of sweetness and savory 'funk.'
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot Japanese short-grain rice to soak up the juices. Pair with a crisp, chilled Daiginjo Sake or a dry Japanese lager like Asahi. Include a side of pickled cucumbers (Sunomono) or Takuan (pickled radish) to cut through the richness. A simple Miso soup with tofu and wakame completes the traditional 'Teishoku' style meal. Add a side of blanched bok choy or sautéed spinach with sesame dressing (Goma-ae).