Nikumiso Recipe

Nikumiso (肉味噌) is braised ground pork seasoned with Miso paste.  The ginger and garlic in the dish give a wonderful aroma to it.  Even though the red Miso used here is saltier and has a stronger taste than regular Awase (mixed) Miso, the sweetness of onions mellows it out.  Nikumiso is not a main dish, but it can be used in many different ways as a side dish.  You can simply put it on Steamed Rice and make into a Donburi (bowl). Or use as a filling for Onigiri rice balls to give a twist to your usual dish.  You can also add it to your favorite noodles like Udon and Soba, or even pasta. We wrapped Nikumiso with lettuce leaves, and it became a great appetizer.  If you multiply the recipe, you can serve for a crowd at a party.
Nikumiso is a tasty side dish you can make ahead.  This strongly seasoned beef can be kept in the fridge up to a week.  Heat up a little just before serving.  Perfect for lunch and busy weekday dinners when you want one more thing!

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Niku Miso Recipe

Course: Side Dish

Cuisine: Japanese

Keyword: ground meat, miso

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Ingredients

• 1/2 medium brown onion
• 1 Tbsp oil
• 1 tsp ginger minced
• 1 tsp garlic minced
• 10 oz ground pork 300 g
• 2 Tbsp sugar
• 2 Tbsp Sake
• 1 Tbsp Soy Sauce
• 3-4 Tbsp red miso paste

Instructions

• Chop brown onion finely. Set aside.
• In a frying pan, heat oil at medium heat with ginger and garlic. When the oil starts to be aromatic, add ground pork and cook until the color changes. Then add chopped onion, and cook until soft. Season with sugar, Sake, Soy Sauce, and red Miso paste. Cook about 5 minutes.

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