Amazake-Marinated Pork Chop

Amazake is a sweet Japanese drink made by fermenting rice with umami-generating koji mold. Using it as a super-simple marinade for pork helps to tenderize the meat and enhance the umami flavour. The sugars in the amazake also help to aid in the caramelization process. By using sous vide mode followed by a quick stint with the food probe under the broiler, I get a perfectly cooked and caramelized pork chop every time. Note: If you do not have an Anova Precision Chamber Vacuum Sealer, you can combine the chop and amazake in a high-quality freezer zipper-lock bag. Seal, removing as much air as possible, and then follow the recipe as written.