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

Overview

This is a video recipe for "Versatile Meat Miso" (Niku Miso) by culinary researcher Koh Kentetsu. Ground pork is stir-fried and simmered with onions, ginger, and shiitake mushrooms in a savory miso-based sauce, creating an incredibly addictive dish that pairs perfectly with rice. It can be stored in the fridge as a staple condiment and used in various ways, from topping rice to flavoring other dishes. The video carefully explains everything from vegetable prep, making it easy for beginners to recreate. Serving it with Japanese ginger (myoga) and shiso leaves adds a wonderful, aromatic finish.

Video Timestamps

• 00:00オープニング
• 00:47下ごしらえ
• 02:52調理
• 08:29試食

Key Tips

• Prep
  • Finely chop the onion. The finer it is chopped, the better it melts into the sauce when sautéed, enhancing the umami.
• Prep
  • Finely chop the ginger. Adjust the amount (1-2 knobs) to suit your taste preference.
• Prep
  • Remove the stems from the shiitake mushrooms and finely chop the caps. This adds a nice accent of texture and umami.
• Heat control
  • Sauté the vegetables thoroughly first to bring out their sweetness and umami before adding the ground meat.
• Heat control
  • Once the ground meat is added, stir-fry thoroughly over medium-high heat, breaking up the meat while letting excess moisture evaporate.
• Seasoning
  • Adding a generous amount of sake (4-5 tbsp) removes any gamey odor from the meat and adds depth to the flavor.
• Seasoning
  • The sweetness of the sugar and mirin mellows the saltiness of the miso, resulting in a rich, deep flavor.
• Seasoning
  • Add the miso at the end and simmer to reduce, stirring constantly to prevent it from burning.
• Finishing
  • Adding white sesame seeds at the end enhances both the aroma and texture.
• Storage
  • Can be stored in the refrigerator for several days. It makes a perfect make-ahead side dish.
• Variations
  • In addition to serving it over white rice, it is highly versatile—try it on tofu (chilled tofu), as a noodle sauce, or as a seasoning for stir-fried vegetables.

* Tap ingredient names to find on Amazon

• 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
• Whiterice, to taste
• Myoga(Japanese ginger), to taste
• Shisoleaves, to taste

Instructions

1. 1

   [Prep] Finely chop 1/4 onion.

2. 2

   [Prep] Finely chop 1-2 knobs of ginger.

3. 3

   [Prep] Remove the stems from 2 shiitake mushrooms and finely chop the caps.

4. 4

   [Stir-fry 1] Heat 1 tbsp vegetable oil in a frying pan and sauté the onion, ginger, and shiitake mushrooms over medium heat. Cook thoroughly until the onion is translucent to bring out its sweetness and umami.

5. 5

   [Stir-fry 2] Add 250g ground pork and cook over medium-high heat, breaking it up, until fully cooked. Stir-fry until the meat changes color and excess moisture evaporates.

6. 6

   [Seasoning 1] Add 4-5 tbsp sake and stir-fry while letting the alcohol evaporate.

7. 7

   [Seasoning 2] Add 2 tbsp mirin and 2 1/2 tbsp sugar, and stir-fry while mixing.

8. 8

   [Seasoning 3] Add 4 tbsp miso, mix well to combine without burning, and simmer over medium heat to reduce.

9. 9

   [Finish] Once the moisture has evaporated and the mixture looks glossy, turn off the heat, add 1 tbsp white sesame seeds, and mix.

10. 10

    [Plating] Serve over white rice and garnish with myoga and shiso leaves to complete.

About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

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