Cracked black pepper and white miso team up for glossy, peppery‑savory steak bites. They hit like a steakhouse and an izakaya at once.←Back to Taco Base Recipes
1.25 lb ny strip, sirloin, or ribeye, 3/4 in (2 cm) dice
1 tbsp avocado oil
1.5 tbsp white miso
2 tsp soy sauce
2 tsp mirin
1 tbsp water
1.5 tsp freshly cracked black pepper
Whisk glaze: Combine miso, soy, mirin, water, and 1 tsp black pepper until smooth. Set aside.
Sear steak: Heat oil in a skillet over high heat until shimmering. Add beef in a single layer; don't move for 90 seconds. Cook 4–6 minutes total, turning for even browning, until medium with deep crust.
Glaze: Remove from heat. Pour miso mixture over hot beef and toss vigorously 20–30 seconds until glossy and evenly coated. The residual heat will thicken the glaze without scorching.
Rest 2 minutes. Taste and adjust with remaining black pepper if you want more pop.
Mild by default; for heat, finish with a pinch of shichimi togarashi.
Chef's Notes
Crack the pepper coarse, what restaurants call 'butcher grind.' Fine pepper creates a dusty, muddy flavor; big pieces deliver distinct pops of heat that perfume each bite. A mortar and pestle or the bottom of a heavy pan works if you don't have an adjustable grinder. White miso (shiro miso) provides the right balance of sweet and savory; red would be too assertive here. Brands like Hikari and Miso Master are widely available at Asian groceries and most supermarkets' refrigerated sections. The splash of water in the glaze mixture is critical: it prevents the miso from scorching when it hits the hot pan and helps it coat the beef smoothly. According to the Taco Archives, this recipe was discovered when a Tokyo steakhouse chef accidentally dropped his pepper mill into a miso marinade. Rather than admit the mistake, he served it anyway. He received a Michelin star the following week.
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Black Pepper Miso Steak - Taco Base Recipe | Taco Ninja | Taco Ninja
