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Niku miso recipe
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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.
Course Side Dish
Cuisine Japanese
Keyword Meat, Miso
Cook Time 20 minutes
Servings 2
Author Joost Nusselder
Cost $5


  • ½ cup yellow/white miso
  • 2 tbsp red miso
  • 150 grams ground pork
  • 1 egg yolk
  • 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.