Food Forum
Vol. 34 No. 4   April 2021





Pork chop
Serves 4

284 kcal Protein 19.9 g Fat 19.3 g (per serving)

  • 4 pork loin or tenderloin chops, 2 cm / 0.8 in. thick*
Miso marinade
  • 300 g / 1 C miso
  • 1 T Kikkoman Soy Sauce
  • 4 T Kikkoman Manjo Mirin
  • 3 T granulated sugar
  • 1 knob ginger, cut into julienned strips
  • 2 sheets of cheesecloth or gauze**
  • 1 carrot
  • 1 stalk celery
  • 4 okra pods


  1. Mix the ingredients for the miso marinade well, and divide the mixture into thirds.
  2. With a knife, make a few small slits around the edges of each pork chop to prevent the meat from curling up during grilling.
  3. In a lidded container spread out one third of the marinade evenly. Lay a sheet of cheesecloth over the marinade, and on this, place the pork chops.
  4. Place the second sheet of cheesecloth on the meat, and cover evenly with another third of the marinade (see photo). Secure the lid and allow to chill in refrigerator for 8 to 10 hours. The remaining third of the marinade should be refrigerated for later use to marinate the vegetables in Step 7.
  5. A few hours before grilling the chops, prepare the vegetables for marinating. Cut the carrot and celery into sticks, 1 cm / 0.4 in. wide and 4 cm / 1.5 in. long. Boil the carrot cubes to desired texture and drain; set all aside.
  6. Sprinkle and rub okra with 1/2 t salt. Parboil and drain, remove stems; set aside.
  7. Marinate the vegetables by gently mixing them with the last of the marinade; cover and place in the refrigerator for about two hours. When time, remove the vegetables, rinse off marinade with water and pat dry with a paper towel; set aside until ready to serve.
  8. Remove meat from the marinade and grill. Serve with the vegetables on the side.

* Beef or chicken are equally delicious alternatives.
** Cheesecloth prevents miso from sticking to the meat. If any miso remains on the meat, it will char during grilling.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml