First, let’s make the miso marinade. Combine the miso and sake. We are adding honey instead of mirin, which may be difficult to find for some people. The dish will still be as delicious as the one with mirin.
You can also add grated garlic or ginger root to the marinade to taste.
Next, with kitchen shears, trim off the excess fat from the pork loin slices.
Make numerous cuts along the tough stringy parts between the fat and the lean meat.
Then, distribute the miso marinade onto the pork slices.
Cover the pork slices with plastic wrap and then flip them over.
Thoroughly distribute the rest of the miso marinade onto the other side of the pork.
Finally, tightly wrap the pork with the plastic wrap.
Let it sit in the fridge for over 30 minutes.
Now, let’s make the pork misozuke-yaki. First, to help avoid burning, remove most of the miso marinade from both sides of the pork.
Next, heat a pan on low and add the vegetable oil.
Then, place the pork slices onto the pan.
The miso and honey easily burn so make sure to keep the heat low.
Occasionally check the other side of the pork and continue sauteing.
When the surface becomes golden brown, flip the pork over and lightly saute the other side.
Avoid overcooking the pork otherwise it may become tough.
Remove and place the pork slices next to the vegetables.
Today, new cabbage and shiso leaves, watercress and cherry tomatoes are used.
In this cooking method, chicken and fish such as marlin, pacific cod, pollock and salmon are also delicious.
We recommend marinating the pork the night before and cooking it in the morning as a bento ingredient.
Alternatively, place the pork misozuke-yaki and vegetables on steamed rice and enjoy it as a donburi rice bowl.