Grilled Pork with Miso

Buta no Miso-Zuke Yaki

  • By
    Maki Shibata
  • Time
    15 minutes
Grilled Pork with Miso

This pork is marinated in miso paste, which has a rich and sweet taste and makes for a perfect match with white rice. The meat becomes tender as it is marinated, and can be enjoyed by the whole family from small children to adults. If you marinate the meat in batches and refrigerate or freeze it, you can easily keep for another occasion. The meat (from step 1) can be refrigerated in a zippered plastic bag for 2 to 3 days, or frozen for about a month.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • slices Pork loin
    • A
    • tbsp Miso
    • 0.5  tbsp Sake
    • 0.5  tbsp Mirin (Japanese sweet sake)
    • 0.5  tbsp Sugar
  • 0.5  tbsp Vegetable oil
  • large leaf Cabbage
  • 0.25  Tomato


Step 1

Cut slits into the surface of the pork loin. Coat with mixture (A).

Grilled Pork with Miso

Step 2

Let the pork sit for at least 1 hour to marinate.

Grilled Pork with Miso

Step 3

Remove any excess sauce on the pork. Add vegetable oil to a frying pan and cook pork over medium heat for 2 to 3 minutes, then turn over and cook over low heat for another 3 minutes.

Grilled Pork with Miso

Step 4

Shred cabbage, cut tomatoes into wedges and arrange on a plate with cooked pork.


  • Lightly wipe off the marinating sauce before grilling as it burns easily. 
  • Cooking over high heat will burn the miso. Cook slowly over medium to low heat.
Registered Dietitian, Director of Emish

All smiles at the dining table! Based on her experience in food service management, nutritional counseling, and food planning, development, and sales, she now appears on cooking programs, publishes recipes and columns in publications and web media, and develops and produces menus for food manufacturers and restaurants.