Miso-Marinated Steak (White rice is a must with this)

Miso-Marinated Steak (White rice is a must with this)

This goes well with beer and it's delicious with rice.
Even inexpensive imported beef that would probably be tough if it's simply grilled is delicious after marinating in miso.

Ingredients: 2 servings

around 400 grams
2 to 3 tablespoons
●Soy sauce, mirin, sake
1 teaspoon each
●Honey, sugar
1 teaspoon each
●Grated garlic
1 clove


1. This is really delicious even with inexpensive beef like Aussie or American beef. The beef in the picture is around 400 - 500 grams.
2. Using paper towels, remove excess moisture from the meat (if you have time), changing the paper towels once or twice. Then make cuts in the sinew. Mix the ingredients marked ● together.
3. Spread half of the ● miso mixture on a piece of plastic wrap, then put the steak on top of it. Spread the remaining ● miso mixture on top of the steak and wrap with plastic wrap.
4. Place the steak on a tray (to catch the juices that will seep out) and chill in the refrigerator. Leave in the refrigerator for at least a few hours, but if possible leave it overnight. If you can marinate it for 3 days or up to a week, it will be absolutely delicious. If you want to marinate it longer than 10 days, freeze.
5. Using a spatula, scrape the miso marinade off the steak. Then use paper towels to wipe the remaining miso marinade. Pour oil into a pan and cook the steak. It burns easily, so use medium-low heat. You could cook the steak in garlic oil, but I recommend adding butter when it's almost done for a miso-butter flavor. Then cut the steak into bite-size pieces and serve on a dish.
6. This recipe is also delicious made with pork.

Story Behind this Recipe

My father loves miso-marinated pork, so I've been eating it since I was little. Miso-marinated beef is also really delicious, so I've been making the beef version a lot lately.