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



-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!


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2 thoughts on “Japanese cuisine: Buta Miso Tsuke/Miso-pickled Pork”

  1. 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.


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