Pork preserved in miso

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
pork fillet unrefined soy white miso sake mirin	40g 10g 5g 3g 4g	160g 40g(2 1/4 tablespoon) 20g(1 tablespoon odd) 12g(2 1/2 2 teaspoons) 16g(2 2/3 teaspoons)

1	Cut pork fillet lengthwise into halves. Pour hot water over.
2	Add sake to boiling water. Boil for about 20 minutes over medium heat.
3	Mix unrefined soy and miso in the ratio of 2:1, making a paste. Control its consitency with sake and mirin. Preserve fillet in it for 1 or 2 nights.
4	Remove fillet from miso and slice thinly.