Washed and drained the meat well rubbed with miso paste on all sides.

Put in container with lid and put into the refrigerator at least a day. I marinated for almost two days.

One hour before cooking remove from the refrigerator and allow to warm up. If there is excess liquid to dry before frying. Spread on a well-heated griddle pan and fry on both sides until Golden brown. Put in a preheated 180 degree oven for half an hour, splashing to the bottom a couple of tablespoons of boiling water and freely attracted to the foil. Believe the willingness of a puncture-in pork juice needs to be completely transparent. Ready to give meat to rest in bed wrapped tightly in foil for 20 minutes.

While the meat is cooking, you can make the right style salad of fresh daikon. Peeled daikon radish cut into thin ribbons with a vegetable peeler. Add the chopped with scissors into strips nori sheets. Pour a mixture of soy sauce with vinegar and sugar. Stir and leave for half an hour.

Finished with the salad, drain excess liquid, pour sesame oil and sprinkle with sesame seeds.

Serve the meat with salad. I have additionally had another salad of cucumber and carrot with ginger. In principle, such meat is good, you can use any vegetable salad, but in Asian style will be more harmonious.