Miso Marinated Kurabuto Pork i
In a large bowl combine the miso, scallion, cilantro, and toban jiang.
Rub the miso mixture thoroughly over the pork tenderloin.
Wrap the tenderloin tightly in cheesecloth, forming a log by tying the ends with butchers twine.
Refrigerate the log overnight.
Remove the cheesecloth and wipe the pork with a paper towel.
Slice the pork into 2-inch portions.
In a large bowl beat the egg whites until they begin to peak or stiffen.
Add the potato starch, season with salt and pepper, and whisk.
In a deep skillet pan heat the oil to approximately 350 degrees F.
Dip the pork in the egg white mixture and drop into the oil, cooking each side for 30 seconds.
Once all the pieces are cooked serve with the Tamamiso Dip.
In a small bowl mix the sake with water.
In a mortar and pestle grind the miso, sugar, and egg yolks into a smooth paste.
Add the sake-water mixture to the miso paste a couple of ounces at a time, stirring constantly.
Once you have a smooth paste add the shoyu and stir.
Place the mixture into a large stainless steel bowl and place over a pot of boiling water, stirring constantly for 7 minutes.
The dip is now ready to serve.