Grilled Miso Tenderlion
Posted on 10. Sep, 2010 by grace in General Asian, Meat
Grilled Miso Teriyaki Tenderlion
by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori
Miso is made of soybeans and is very healthy. The Japanese use miso to marinate beef, fish and vegetables. White miso is not only used as marinade but also in soups and many other dishes. It has a mild earthy aroma and taste, which makes me hungry just when opening the packaging. Dark or red miso is stronger in flavor and has a slightly yeasty or malt-like taste. It provides a very special note but is used in lesser amounts because its strong flavor can easily overwhelm other flavors. The subtle tenderloin goes wonderfully with grilled pouches of asparagus and snow peas.
Serves 4
Preparation time: 40 minutes
Grill time: 5 to 8 minutes for medium rare
4 tenderloin steaks, about 1⁄3 lb each (140 g) each
Miso Marinade
2 tablespoons white miso
1 tablespoon red miso (if unavailable use an additional tablespoon of white miso)
1 tablespoon Japanese soy sauce
11⁄2 tablespoons sake
11⁄2 tablespoons mirin
1 tablespoon neutral-flavored oil
1 tablespoon sugar
In a small bowl, combine the ingredients for the marinade. Place the beef and marinade in a shallow bowl and set in the refrigerator to marinate for a few hours. Remove from the refrigerator 1 hour before you begin grilling.
Prepare the grill for direct grilling with two heat zones (medium and high).
Oil the grate and place the steaks over the high heat zone and grill each side for about 2 to 3 minutes. Move the steaks to the medium heat zone and continue to grill each side for another 1 to 2 minutes for medium rare doneness. Baste with the leftover marinade from time to time. Test for doneness by poking the meat with your finger.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
9 Responses to “Grilled Miso Tenderlion”
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I love Miso Soup, and always keep a tub in the freezer. I did not think about using Miso for a marinade. But I will try it tomorrow night. And fresh veggies from the garden. YUM!
grace Reply:
July 13th, 2010 at 11:18 pm
let us know how it turns out!
What brand of miso do you use?
grace Reply:
September 13th, 2010 at 12:25 pm
I use japanese miso found in Japanese or Korean grocery stores. I find most brands are the same , they just tell you where the miso comes from (Shihshuu, Yamato, etc,.). NOtable ones are from Hatcho, Saikyo and Moromi.
I can also buy organic miso that I can find at my grocery store around the corner. The color is a good indicator of how strong the miso flavor and saltiness of the miso. The lighter the color, the sweeter it is.
that is one delicious-looking piece of meat. i use miso to marinate fish, but will try it with beef too. thank you for the recipe!
This looks amazing! I love miso but have a hard time finding it here. I believe its time to visit the Asian grocery store soon – I won’t come home w/o my miso :)
grace Reply:
September 16th, 2010 at 10:17 am
Try your neighborhood grocery store as well. I buy organic miso and it’s very good!
Beautiful shot of meat! I’m sure it is delicious.
Thanks for posting this. I have yet another cookbook to put on my wishlist now!
I love all the recipes offered but would like to see the nutrition information as I have to be aware of cholesterol and carbohydrate, Pictures are always so appetizing and yummy. Makes me want everything I see . ^.`.^
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