Preparation
Preheat oven to 180 °C (350 °F).
Lightly salt and pepper the blade roast.
In a large oven-safe saucepan, heat the canola oil on medium heat. Brown the blade roast for 4 to 5 minutes on each side. Set aside in a dish.
In the same saucepan, sauté the onion, ginger and pearl onions for 2 to 3 minutes while stirring.
Add the maple syrup and continue cooking for 5 minutes.
Add the Haiku Miso Granules, rice wine, rice vinegar, hoison sauce and the chicken stock. Stir.
Place the blade roast back into the saucepan. Cover and cook in the oven for 2 hours 30 minutes, until meat is ten-der and easily pulls apart with a fork.
