A Delicious Umami Packed Japanese Miso Honey Glazed Pork Recipe

Make the miso sauce (marinade). In a small bowl, combine miso, sugar, honey, minced garlic and ginger juice (or finely minced ginger), and sesame oil. Mix well. Add salt and pepper to taste (optional). If you'd like to add green onion (or "nira" garlic chives), chop finely, then add to the marinade and mix well. If you like, reserve some of the chopped green onion for garnish. Set the miso sauce aside. If you are using thicker pork loin cuts instead of the medium thin (or sukiyaki cut) sliced pork, be sure to cut the thicker loins in half with a horizontal cut to make them slightly thinner. Generously brush each slice of pork with the miso sauce, and then stack the slices one on top of the other in a deep dish or bowl to marinate. Marinate the pork for 20 to 30 minutes. If you don't have time to marinate the pork, the pork may be cooked with the sauce and still have good flavor. In a non-stick pan, heat pork until done. Or, coat pan with olive oil if needed and then saute and until pork is cooked through and the sauce has browned slightly. Serve the miso pork with a side of green leafy lettuce or Japanese shungiku and wrap the pork with the greens and then enjoy!