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.

Miso-flavored Ground Pork
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba

Easy

Pork

Vegetables

270kcal

20minutes

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)
  • [A]

    • 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

Directions

1

Finely chop the naga-negi long onion and the ginger.

2

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.

3

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.

4

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.