Miso is one of those incredible ingredients that can be salty, sweet, spicy and fruity all at once. Safe to say this miso yaki dish is an explosion of delicious flavours. The tenderness of the meat is an added bonus.
Miso yaki dish
- 20ml (4 tsp) mirin
- 20ml (4 tsp) castor sugar
- 20ml (4 tsp) soy sauce
- 200g miso paste
- 2 garlic cloves, grated
- 800g beef rib-eye or pork belly, sliced about 5mm thick
- green beans, boiled, to garnish
Heat the grill to high or light the braai.
Heat the mirin and castor sugar in a small saucepan. Stir to allow the alcohol to evaporate and the sugar to dissolve, about 10 seconds. Set aside to cool.
Combine the soy sauce, miso paste and garlic in a bowl. Add the cooled mirin mixture and mix well.
Place the beef or pork in this mixture and leave to marinate for 30 minutes – 1 hour.
Lightly wipe off any excess miso mixture but don’t rinse it off. Grill or braai the meat and serve with green beans and the pepper stir-fry.