味噌醬汁豬扒

Name: 味噌醬汁豬扒
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 豉油 ⅛杯; 麻油 ⅛杯; 味醂 ¼杯（甜米酒）; 紅味噌醬 2湯匙; 蒜粉／粒狀蒜 ¼至½茶匙; 薑粉 ¼茶匙; 辣椒碎 ¼茶匙或按口味; 青檸汁 1個; 豬扒或羅非魚柳 4至6件; 冷凍用密封袋 1個; 烘焙紙 適量; 烤盤，量具

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味噌醬汁豬扒以紅味噌、味醂、豉油及麻油加蒜、薑、辣椒醃透，焗至醬汁微焦上色，熱食最佳。

味噌醬汁豬扒

Miso Glazed Pork Chops

材料

Ingredients

豉油 ⅛杯

1/8 cup soy sauce

麻油 ⅛杯

1/8 cup sesame oil

味醂 ¼杯（甜米酒）

1/4 cup mirin (sweet rice cooking wine)

紅味噌醬 2湯匙

2 tablespoons red miso paste

蒜粉／粒狀蒜 ¼至½茶匙

1/4 to 1/2 teaspoon garlic powder or granulated garlic

薑粉 ¼茶匙

1/4 teaspoon ginger powder

辣椒碎 ¼茶匙或按口味

1/4 teaspoon red pepper flakes, or to taste

青檸汁 1個

Juice of one lime

豬扒或羅非魚柳 4至6件

4 to 6 pork chops or tilapia fillets

冷凍用密封袋 1個

One freezer-size Ziploc bag

烘焙紙適量

Parchment paper

烤盤，量具

A baking pan and measuring utensils

做法

Instructions

量好所有液體同乾料，放入密封袋。輕輕攪拌，同時按壓袋嘅兩側讓味噌溶解、香料混合。加入肉或魚，封好袋，大力搖勻，放入雪櫃醃至少30分鐘，最長可醃2小時。

Measure out all the liquid and dry ingredients, then place them into the Ziploc bag. Gently stir and press the sides of the bag together to help the miso dissolve and ensure the spices are well combined. Add the meat or fish to the bag, seal it securely, and shake it well. Allow the mixture to marinate in the refrigerator for at least 30 minutes, and up to 2 hours.

將醃好嘅肉或魚從袋入面取出，放喺鋪有烘焙紙嘅烤盤上，以400°F焗25至30分鐘。熱食上碟。

Once marinated, remove the meat or fish from the bag and arrange it on a baking pan that has been lined with parchment paper. Bake at 400°F for 25 to 30 minutes. Serve the dish warm.