Ground pork niku miso recipe
I want the sauce to be a bit creamier than regular niku miso. Therefore, we’re adding a bit of egg yolk. You can use white/yellow miso, but I want a stronger flavor, so I’m using a bit of red miso too. Instead of 2 tbsp red miso, you can also use ½ cup of awase miso or add 1 tbsp of black miso.
- ½ cup yellow/white miso
- 2 tbsp red miso
- 150 grams ground pork
- 1 egg yolk
- ⅓ cup sugar
- 3 tbsp sake
- 3 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 scallions minced, use the white part of the onions only
- 60 grams shiitake mushrooms minced
- 15 grams ginger minced
- 2 tbsp sesame seeds
In a blender, mix the miso, sugar, egg yolk, sake, soy sauce and mirin, until it’s has a smooth consistency.
Heat up a pan, add the oil, and cook the scallion, mushrooms, and ginger until they start to brown and caramelize.
Add the ground pork and mix well as it cooks.
Once the pork is brown and cooked, add in the miso mixture and turn the heat to low. Keep stirring until the mixture becomes thick.
Let it bubble for a couple of minutes, and then stir in the sesame seeds. Mix and remove from the stove.
Now the niku miso is ready to serve.