Japanese Mince with Miso (Printable Version)
# What You'll Need:
01 -
1 tbsp cooking oil
02 -
1 tsp crushed garlic
03 -
1 tsp freshly grated ginger
04 -
250 g ground pork
05 -
⅓ cup water (100 ml)
06 -
2 tbsp white sugar
07 -
2 ½ tbsp red miso paste
08 -
1 tbsp soy sauce
09 -
2 tbsp cooking sake
10 -
1 tsp sesame oil
11 -
1 tbsp doubanjiang (if you want some heat)
→ Optional Garnish
12 -
Green onions, cut into thin slices
# Steps to Follow:
01 -
Pour 1 tbsp of cooking oil into a big skillet over high heat. Toss in 1 tsp garlic and 1 tsp ginger and stir them around for 20-30 seconds.
02 -
Toss in 250 g ground pork and cook until it's no longer pink, which takes about 3 minutes.
03 -
Turn down heat to medium-low. Add ⅓ cup water, 2 tbsp sugar, 2 ½ tbsp red miso paste, 1 tbsp soy sauce, 2 tbsp cooking sake, and 1 tsp sesame oil. If you want it spicy, throw in 1 tbsp doubanjiang too.
04 -
Mix everything well and let it bubble for another minute until the sauce gets thicker.
05 -
Spoon it over some rice or your top Japanese food pick and sprinkle with green onions if you'd like.
# Additional Tips:
01 -
Keep leftovers in a sealed container in your fridge for 2-3 days or freeze for up to 1-2 months.
02 -
Make single portions before freezing so you can grab just what you need later.