Misoyaki is a simple and versatile marinade, it can be used on almost anything. In this recipe, we are going to use it on a Grass Fed Porterhouse that we picked up from our local farmers market. Because we know this beef is amazing, we have simplified this marinade so it adds a gentle flavour rather than becoming the flavour.
When choosing a Miso for this recipe, a general rule of thumb is White Miso for chicken and fish, Chickpea Miso for lamb and pork, Red Miso for Beef and game meats. But that’s just a guide. All of the Miso that we make will work with any meats you choose.
Marinade Ingredients (Per Steak or per serve)
¼ Cup Cooking Sake (Or dry white wine/sherry)
2 Tbsp Meru Sweet Red Miso
2 Tbsp Sesame Oil or Olive Oil
Mix all ingredients together. Sometimes I like to get a stick blender and whiz up the marinade to make it smooth, but there is no harm in keeping the lumpy bits from the Miso in there.
Marinate the steak for 24 - 48 hrs for best results. At a pinch, the steak can be marinated for just a few hrs on the day of cooking.
Cook steak to your liking and serve with salad and chips.
If using this recipe for other meats, they can all be marinated for 24 - 48 hrs, even fish.