Red miso tenderizes and flavors the beef or pork, and, when grilled, the charred notes are the finishing flourish. The meat may be marinated overnight in the fridge before grilling; we think it's even better that way.
6 tablespoons Horikawaya Nomura aka (red) miso
2 tablespoons mirin
2 teaspoons sake
1 tablespoon sugar
Black pepper, to taste
Whisk the miso, mirin, sake, sugar and a few grinds of black pepper together in a baking dish large enough to accommodate the meat (it does not need to fit in a single layer). Lay the pieces of meat in the dish and flip them a couple of times to coat generously with the marinade. Let sit at room temperature 1 hour, turning once. May also be covered and marinated overnight in the fridge.
Adapted from The Japanese Grill by Harris Salat and Tadashi Ono