THE MISO-CHARRED SLABS

(Our Play on Souvlaki with a Japanese Twist)

THE MISO-CHARRED SLABS

Ingredients: 600g Pork or Chicken (cubed), 1 tbsp White Miso paste, 1 tsp Garlic powder, 1 tsp Dried Oregano, 2 tbsp Olive oil, 1 tbsp Honey, 1 tbsp Lemon juice, 2 cloves Garlic (minced)...

Ingredients

  • 600g Pork or Chicken (cubed)
  • 1 tbsp White Miso paste
  • 1 tsp Garlic powder
  • 1 tsp Dried Oregano
  • 2 tbsp Olive oil
  • 1 tbsp Honey
  • 1 tbsp Lemon juice
  • 2 cloves Garlic (minced)

Cooking Method

  1. The Bloom Whisk miso, honey, and spices with a tiny 10ml splash of warm water to release the fermented oils.
  2. The Coat Rub the pork heavily with the miso-silk; let sit for 1 hour.
  3. The Scorch Skewer and grill on maximum heat until the sugar chars into a blackened crust.
  4. The Marriage The miso will form a savory umami-lacquer over the meat architecture.
  5. The Final Flourish Finish with a squeeze of raw lime and raw sesame seeds.

Cuisine: Balkan

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