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!


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

  1. Why do you put the gauze over the pork before putting the top layer of miso paste over it? After the pork is pickled, do you dry the pork with a napkin before frying?


    1. Dear Mary! Greetings!
      It is just a process proven to be best which allows the miso to “enter” the pork in the best proportion. Of course this is open to personal taste and experiment! Do no dry the pork with a napkin as the gauze will have allowed the right amount of miso to stick to the pork!
      Best regards,


  2. 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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