Basically, you have 7 different types of miso:
Kome miso = Rice miso
Mame Miso = Soybean miso
Chougou / Awase Miso = Mixed miso
Akamiso = Soybeans and Rice OR Barley
Shiromiso = Rice, Barley & Soybeans
Mugi miso = Barley miso
This means that there is no reason why miso should automatically mean “NO, RUN AWAY” since about half is OK! However, be safe: always check.
This recipe is basically a BBQ sauce base (i.e. the contents of your fridge/pantry blitzed together), with the addition of a few Japanese essentials, amongst which : miso, the star of the dish. I used mame miso here for its depth of flavour and strong umami, but you can really use any you want. If you’re using a lighter, yellow one, just add a little more.
I also made a little side pickle of cucumber strips for a bit of crunchiness and freshness.
4 pork shoulder steaks (or chops)
For the Miso-BBQ Glaze:
3 tbsp red miso
2 tsp Dijon mustard
50ml gluten-free light soy sauce
1 tbsp maple syrup
2-3 tbsp Ketchup
2 tbsp palm sugar (or demerera)
2 tbsp rice mirin
50ml sesame oil
4 garlic cloves
2 spring onions
1/2 small onion
1 tsp fennel seeds
1 tbsp dried oregano
1 chilli, if you like it hot
For the Cucumber Pickle:
1/4 tsp grated ginger
1 tbsp gluten-free tamari soy sauce
1 tbsp rice wine vinegar
1 tsp palm sugar (or demerera)
1 tbsp sesame oil
Start by making the marinade: first, blitz/process the onion, spring onion, garlic, fennel seeds and oregano until they become a thick paste.
Second, whisk together all the other ingredients for the glaze. Then, add about 2-3 tbsp of the onion mix to this sauce and place the pork in it. Marinate for anything from 1 hour to overnight. Of course, overnight is better but if you’re on a tight schedule, just go with an hour or so.
Preheat the oven to 180°C.
Spread the rest of the onion paste on the bottom of a dish and lay the pork on top. Pour over all the marinade and place in the oven. Leave to roast for 1 hour, flipping the steaks half-way through. After an hour or so, tip out the liquids into a bowl and reserve. Put the pork back in the oven so the top caramelises nicely. Occasionally baste or brush the reserved marinade over the steaks.
Meanwhile, prepare the pickle. Wash the cucumber and then peel into thin strips with a peeler. Mix all the dressing ingredients together before adding to the cucumber and tossing well. Leave to infuse for a while, then tip any excess liquid out, keeping just a little for a nice zing. For a touch of colour and a little spice, sprinkle over some sesame seeds and a pinch of shichimi togarashi.
Take the pork out whenever you’re ready, you’ll know when it’s good: it should be soft with a nicely browned, glazed top.
For a little extra, sprinkle with the finely sliced tips of the spring onions, a chiffonnade of mint and sesame seeds.
Serve with fluffy jasmine rice,