(Serves 4)
| 1/2 c. Marukome Miso Yaki for Meat |
| 1/2 c. Sake |
| 2 Tbsp. soy sauce |
| 2 lb. pork shoulder/butt block |
| 1(2.5") green onion, only white part, cut into 2 pieces |
| 1(1") fresh ginger, sliced |
| 3/4 c.water |
| Thinly sliced green onion, optional |
- 1. Cut pork into 5" lengthwise, 1.5" thickness. If necessary, tie pork pieces tightly with kitchen twine.
- 2. Place pork pieces, green onion, ginger and water in a pressure cooker (if available). Cover and lock the lid. Bring to designated pressure over high heat. Once hissing is heard from the pot, reduce the heat to medium and cook for 8 minutes. When the pressure is completely released, remove the lid carefully with the remaining steam left in the pot. Once pork becomes cool, take out all pieces and set aside.
- 3. In another pot, cook Miso Yaki for Meat, Sake, and soy sauce for 2 to 3 minutes. Remove from heat and cool. Add cooked pork and Miso Yaki sauce mixture into a resalable plastic bag. Keep in refrigerator for 2 hours, maximum overnight. Slice and serve with remaining sauce. Top with green onion (optional.)
