Miso-flavored Ground Pork
Nikumiso (meat and fermented soybean paste) goes great with many ingredients. Use it as a dip on vegetable sticks, or on top of rice or noodles as a garnish.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2-3)
- 200 g ground pork
- 1/2 naga-negi long onion (50 g)
- 1 piece ginger (small)
- Approx. 3 tbsp miso (50 - 60 g)
- 2 tbsp sugar
- 150 g cabbage
- 1 cucumber (100 g)
- 4 cm daikon radish
- 1 tbsp vegetable oil
- 3 tbsp sake
- 70 ml water
Finely chop the naga-negi long onion and the ginger.
Oil a frying pan with 1 tbsp of vegetable oil and heat over medium heat, then add the ground pork and stir-fry to break up. When the pork has changed color, add the naga-negi long onion and ginger and briefly stir-fry. Stir in the combined ingredients for [A] and continue to stir-fry.
When the miso has been fully integrated, stir in the sake and water. When it comes to just a simmer, cover and reduce heat to low, and simmer for about 10 min, or until the liquid has almost completely cooked off.
Cut the cabbage into large pieces and cut the cucumber into ran-giri pieces. Slice the daikon radish into rounds 1 cm thick, then cut each in half to make half-circles. Serve the vegetables and the miso-flavored ground pork each in separate dishes.