Asian Influenced cuisine / Japanese / Low Carb/High Protein / Random Post Recipe

Eating for the senses: Undivided Umami: Miso Marinade for Pork

Beautiful Japanese Miso Marinated Pork

This is one of my favourite ways of eating my beloved Pork!
The first time I had Miso in a soup form, I wasn’t taken on the taste straight away, it really was incomparable to anything I had ever tasted.
After the first slurp and the initial feelings of unsure I dipped in for my second spoon, and within minutes the bowl was emptied.

It is one of those instant addictions, and my Miso cravings pop up on a regular basis.


Miso can be bought most commonly in paste form, and it is a blend of fermented rice, barley and (most commonly) soybeans. It also has quite a wee bit of sodium and ‘Koji’, a fungus that aids in the fermentation of the soybeans.

You may recognise the name from the popular Miso soup, a staple in Japanese homes and restaurants for centuries.
It would be eaten daily in most homes in Japan for breakfast, and although it contains high levels of salt, it has some great health benefits too.

Miso contains copper, zinc, and manganese which a powerful antioxidants as well as Vitamin B12/2, E, and K.
It’s also high in dietary fibre, and is seen in Japan as a Cancer fighting aid.

And it tastes great, adding a rich Umami to dishes that really gives your taste buds something to ponder over.

As well as loving the soup form, I use this wonder paste as a marinade.
Here is a simple one I use for Pork fillet, an affordable cut of tender meat that takes the flavours well.

Serves 4

1 large pork fillet
2 tbsp white miso paste
2 tbsp Mirin
2 tbsp Sake (or Sherry)
2 tbsp Soy sauce (Shoyu if possible)
1 tbsp brown sugar
1 tbsp sesame oil
½ tbsp. minced ginger
1 clove garlic (minced)


Mix all the marinade ingredients together. Cut the fillet in half and marinade for 2 hours.
Heat a dash of oil in a frying pan and add the pork.
Seal well to a golden brown all around and give a season with salt and pepper.
Transfer to a baking tray and cook at 180’c for 15-20 minutes.
(The internal temperature of about 65’c will keep it deliciously juicy and slightly pink)
Allow to rest for 8 minutes.
This is delicious served with blanched vegetables tossed in sesame and chilli and a sweet potato fondant (I also love a simple lightly pickled Daikon puree to complement the richness!)

You can use this marinade on pork chops, chicken or beef slices for a Japanese stir fry, or tofu pieces.

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