Cut lines or score the across the muscle fibers with a knife, or hit with a meat mallet.
The meat becomes flatter and larger.
Shape the meat so that it looks like the original size.
Combine the ●-marked ingredients in a shallow plate.
Coat the pork cutlets with the miso mixture and place on the plate.
Cover with plastic wrap and squeeze out the air. Place in the refrigerator for 2~3 days.
Remove the miso mixture and saute in a pan.
Added on 8/7: It's tastier if you slightly char the pork. If you are worried about burning the pan, place parchment paper on the pan when cooking.
Fish version. Recipe ID: 831989 "Miso Marinated Sea Bream".
Story Behind this Recipe
I generally freeze after Step 7. It's great when I don't want to cook. I just need to thaw and saute.
You don't need to be precise to make the miso mixture. As long as it's easy to spread, it's fine. You can freeze them after Step 7. Adding sesame oil or chili paste to the miso mixture may be nice. You can saute as is, or slice it up and cook with some vegetables. I use this marinade for salmon and Spanish mackerel too. It's tasty.