Buta Misozuke yaki (Miso Marinade Pork)

Butaniku misozuke yaki　（豚肉みそ漬け焼き）

What kind of dish is Butaniku misozuke yaki?

butaniku = pork misozuke = miso-marinated yaki = sear, grill, bake

This dish is pork loin marinated in miso sauce and seared in a frying pan. I used strong-flavored red miso for this recipe. The fragrant aroma of the grilled red miso is appetizing.

This dish is often made at home because it is easy and delicious for anyone to make.

I use red or awase miso, but if you prefer a milder saltiness, white miso may be a good choice.

There is no strict rule for how long you should marinate the pork in the miso sauce (a few hours to 2 days), so please adjust it to suit your schedule.

Cooking Tips

• Make cuts in the pork loin to prevent it from shrinking when cooked.
• Please wipe off the miso sauce before grilling. If there is miso sauce on the meat, it will burn easily.
• Use the fat that flows out from the pork loin to sear the meat.
• I don’t use a lid, but if the meat is thick, you should.
• If you have time, remove the meat from the refrigerator about 30 minutes before cooking to allow it to come to room temperature.

NUTRITION FACTS : Butaniku Misozuke Yaki (Miso Marinade Pork Steak)

• 254 kcal
• Protein 17.3 g
• Fat 16.0 g
• Carbs 8.8 g
• Slt Equivalent 1.7 g

INGREDIENTS : Butaniku Misozuke Yaki (Miso Marinade Pork Steak) （2SERVINGS)

If you increase the amount of ingredients in the recipe, adjust the amount of sake so that the viscosity of the miso sauce is similar to that of mayonnaise.

• Pork loin (2 pieces 200g)
  • ☆Red miso (20g)
  • ☆Sugar (2g)
  • ☆Mirin (6g)
  • ☆Soy sauce (3g)
  • ☆Grated garlic (1g)
  • ☆Grated ginger (1g)
  • ☆Sake (5g)

If you plan to eat it cold, such as in a bento, it is better to use pork tenderloin meat with less fat. This is because fat will harden when it cools.

How to make Butaniku Misozuke Yaki (Miso Marinade Pork Steak)

1. Make cuts in the pork loin with a knife.
2. Mix red miso, sugar, mirin, soy sauce, grated garlic, grated ginger, and sake.
3. Place plastic wrap in a container and pour half of the miso sauce on top.
4. Place the pork on top and then the remaining miso sauce on top.
5. Seal all four corners of the plastic wrap tightly. This way, even with a small amount of miso sauce, the entire meat will be submerged in the miso sauce.
6. Marinate for 2 hours to 2 days. Store in the refrigerator.
7. If you have time, leave the marinated meat at room temperature for 30 minutes to an hour before grilling.
8. Roughly remove the miso sauce from the surface of the meat.
9. Put the meat in a heated frying pan.
10. If you use meat that is about 1 cm thick, grill it over medium heat for about 3 minutes on each side.
11. Turn the meat over and grill for 3 minutes.
12. Try not to touch the meat too much while it is grilling. If a lot of fat seems to come out of the meat while grilling, absorb it with a paper towel.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。 レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。 日本の家庭料理のレシピを英語で紹介しています。 圧力鍋とオーブンを使う料理が得意です。 日本食・和食に興味を持ってもらえたら嬉しいです。 よろしくお願いします(*ˊᵕˋ)♡‧₊