Japanese cuisine: Buta Miso Tsuke/Miso-pickled Pork
The Japanese use miso not only for soup or seasoning but also to preserve other foods, eggs, fish and meat in particular
I would like to introduce here a very easy and tasty recipe to preserve and season pork:
Miso-pickled pork!
INGREDIENTS: For 4 persons
-Pork: 4 large slices of 100g each with as little fat as possible
-Miso: 400 g
-Sugar: 80 g
-Mirin/Sweet sake: 3 tablespoons
-Japanese sake: 1 tablespoon
-Ginger: grated, half a tablespoon
RECIPE:
-In a separate bowl drop miso, sugar, mirin, Japanese sake and grated ginger.
Mix well.
-In a large recipient drop half of the miso mix, spread all over the bottom and insides of the recipient and flatten it with a spatula.
-After having placed the pork slices in one single layer, lay a piece of gauze all over the meat (wet the gauze with clean water and press all water out of cloth). Pour the remaining miso mix over the gauze.
-Spread the miso evenly.
-Cover with cellophane paper and leave inside refrigerator for 24 hours.
-The pork will attain a certain transparency upon pickling.
-Fry slowly on a frypan. Take care not to burn the miso!
ANOTHER DISH SAMPLE:
December 19, 2009 at 5:41 am |
This recipe is awesome and I used the red miso instead of the yellow (it wasn’t mentioned in the recipe). I hope you can kindly help me to out what’s yakiniku sauce? Your early reply is highly appreciated. Thank you again.
December 19, 2009 at 10:25 am |
Dear Doris!
Just posted it!
Cheers,
Robert-Gilles