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Okinawan Miso Pork Ahi Fillet

Broadcast Date: 11/27/2005

Recipes from Harris Sukita, Executive Chef of Simply Ono

Okinawan Miso Pork

5 lbs. – Pork Butt or Pork Tenderloin
4 cups – Soy sauce
2 cups – Brown sugar
2 cups – White sugar
1/2 cup – miso paste
1 finger of ginger – crushed

Combine ingredients in a large pot. Bring to a simmer. Place pork in pot. Let simmer for 1-1/2 hours. Turn pork occasionally. After simmering the pork, remove the pork and reduce remainder of sauce by 1/4. Plate the pork after slicing. Drizzle reduced sauce on sliced pork.

Seared Ahi/Sesame wasabi Sauce

Ahi Fillet
2 cups –Soy sauce
1 tbsp – wasabi
1 tbsp – sesame oil

Slice ahi into strips 2 inches by 1 inch. Combine all ingredients in a container large enough to marinate the cut ahi strips. Marinate ahi strips for only one to two minutes. Heat up frying pan coated with vegetable oil. Pan should be hot. Sear each side of ahi strip for 4 seconds per side. Slice up seared ahi and plate on shredded cabbage. Save marinade for dipping sauce.