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Miso Marinated Kurabuto Pork in Egg White Jacket with Tamamiso Dip

Miso Marinated Kurabuto Pork in Egg White Jacket with  Tamamiso Dip
YIELDS
4 servings
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Ingredients

Miso Marinated Kurabuto Pork i

7
oz Saikyo miso (found in specialty Japanese markets)
2
Tbsp scaillon, minced
2
Tbsp cilantro, finely chopped
2
Tbsp toban jiang (spicy chili bean sauce)
1
lb(s) kurabuto (Berkshire pork) tenderloin
2
' 2 feet cheese cloth
Butchers twine
4
egg whites
4
Tbsp sake
2
Tbsp potato starch
1
cup peanut oil
salt and pepper to seeason

Tamamiso Soup

4
Tbsp sake
2
Tbsp water
5
oz Saikyo miso (found at specialty Japanese markets)
2
Tbsp sugar
2
large egg yolks
tsp shoyu soy (Japanese soy sauce)
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Directions

Step 1

In a large bowl combine the miso, scallion, cilantro, and toban jiang.

Step 2

Rub the miso mixture thoroughly over the pork tenderloin.

Step 3

Wrap the tenderloin tightly in cheesecloth, forming a log by tying the ends with butchers twine.

Step 4

Refrigerate the log overnight.

Step 5

Remove the cheesecloth and wipe the pork with a paper towel.

Step 6

Slice the pork into 2-inch portions.

Step 7

In a large bowl beat the egg whites until they begin to peak or stiffen.

Step 8

Add the potato starch, season with salt and pepper, and whisk.

Step 9

In a deep skillet pan heat the oil to approximately 350 degrees F.

Step 10

Dip the pork in the egg white mixture and drop into the oil, cooking each side for 30 seconds.

Step 11

Once all the pieces are cooked serve with the Tamamiso Dip.

Step 12

In a small bowl mix the sake with water.

Step 13

In a mortar and pestle grind the miso, sugar, and egg yolks into a smooth paste.

Step 14

Add the sake-water mixture to the miso paste a couple of ounces at a time, stirring constantly.

Step 15

Once you have a smooth paste add the shoyu and stir.

Step 16

Place the mixture into a large stainless steel bowl and place over a pot of boiling water, stirring constantly for 7 minutes.

Step 17

The dip is now ready to serve.

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