Name: Versatile Meat Miso (Niku Miso)
Ingredients: 1/4 onion; 1-2 knobs of ginger; 2 shiitake mushrooms; 1 tbsp vegetable oil; 250g ground pork; 4-5 tbsp sake; 2 tbsp mirin; 2 1/2 tbsp sugar; 4 tbsp miso; 1 tbsp white sesame seeds; Cooked white rice, to taste; Myoga (Japanese ginger), to taste; Shiso leaves, to taste

About "Versatile Meat Miso (Niku Miso)"

This video by culinary researcher Koh Kentetsu shows how to make "Versatile Meat Miso" (Niku Miso). Ground pork is simmered and stir-fried with onions, ginger, and shiitake mushrooms in a savory miso-based sauce, creating an irresistible dish that pairs perfectly with rice. It can be kept in the fridge as a staple condiment and used in various recipe arrangements. With clear, step-by-step instructions starting from vegetable prep, even beginners can easily recreate this dish. Garnish with Japanese ginger (myoga) and shiso leaves for an extra burst of flavor.

Tips for Making "Versatile Meat Miso (Niku Miso)"

下準備
玉ねぎはみじん切りにする。細かく切るほど炒めたときに溶け込んで旨みが増す。
下準備
しょうがはみじん切りにする。1〜2かけと量を調整し、好みの風味に合わせる。
下準備
しいたけは軸を除き、かさの部分をみじん切りにする。食感と旨みのアクセントになる。
火加減
最初に野菜をしっかり炒めて甘みと旨みを引き出してからひき肉を加える。
火加減
ひき肉を加えたら中火〜強火でしっかり炒め、余分な水分を飛ばしながら肉をほぐす。
味付け
酒を多め（大さじ4〜5）に加えることで肉の臭みを消し、味に深みが出る。
味付け
砂糖とみりんの甘みが味噌の塩気を和らげ、コクのある仕上がりになる。
味付け
味噌は最後に加え、焦げないように混ぜながら煮詰める。
仕上げ
最後に白ごまを加えることで風味と食感がアップする。
保存
冷蔵庫で数日間保存可能。冷蔵常備おかずとして活用できる。
アレンジ
白ごはんにそのままかけるほか、豆腐にのせる、冷や奴、麺類のタレ、野菜炒めの味付けなど多用途に使える。

Ingredients for "Versatile Meat Miso (Niku Miso)"

13 items

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1/4onion
1-2knobs of ginger
2shiitake mushrooms
1tbsp vegetable oil
250gground pork
4-5tbsp sake
2tbsp mirin
21/2 tbsp sugar
4tbsp miso
1tbsp white sesame seeds
Cookedwhite rice, to taste
Myoga(Japanese ginger), to taste
Shisoleaves, to taste

How to Make "Versatile Meat Miso (Niku Miso)"

01
[Prep] Finely mince 1/4 onion.
02
[Prep] Finely mince 1-2 knobs of ginger.
03
[Prep] Remove the stems from 2 shiitake mushrooms and finely mince the caps.
04
[Stir-fry 1] Heat 1 tbsp vegetable oil in a pan over medium heat, and stir-fry the onion, ginger, and shiitake mushrooms. Cook thoroughly until the onion is translucent to bring out its sweetness and umami.
05
[Stir-fry 2] Add 250g ground pork and stir-fry over medium-high heat, breaking it up until fully cooked. Cook until the meat changes color and excess moisture evaporates.
06
[Seasoning 1] Add 4-5 tbsp sake and stir-fry while letting the alcohol evaporate.
07
[Seasoning 2] Add 2 tbsp mirin and 2 1/2 tbsp sugar, and stir-fry to combine.
08
[Seasoning 3] Add 4 tbsp miso, mix well to incorporate without burning, and simmer over medium heat to reduce.
09
[Finishing] Once the moisture has evaporated and the mixture looks glossy, turn off the heat, add 1 tbsp white sesame seeds, and mix well.
10
[Plating] Serve over cooked white rice, garnish with myoga and shiso leaves, and enjoy.

Detailed Commentary on "Versatile Meat Miso (Niku Miso)"

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How to Store and Reheat

This versatile meat miso can be stored in an airtight container in the refrigerator for up to one week. You can also freeze it for up to a month. Reheat gently in a pan or microwave before serving.

Creative Ways to Use Meat Miso

While delicious over hot rice, this meat miso also makes a fantastic topping for ramen, udon, or tofu. You can even use it as a filling for rice balls (onigiri) or stir-fry it with eggplant.

A Fridge Staple! How to Make Versatile Meat Miso (Niku Miso)