Nikumiso Japanese Pork Mince (Print Version)
# Ingredients:
01 -
1 tbsp vegetable oil
02 -
1 tsp garlic, minced
03 -
1 tsp ginger, minced
04 -
250 g pork mince
05 -
⅓ cup water (100 ml)
06 -
2 tbsp 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 (optional, for spiciness)
→ Optional Garnish
12 -
Spring onion, sliced thinly
# Instructions:
01 -
Heat 1 tbsp of vegetable oil in a large frying pan over high heat. Add 1 tsp garlic and 1 tsp ginger and fry for 20-30 seconds.
02 -
Add 250 g pork mince to the pan and fry until browned, approximately 3 minutes.
03 -
Reduce heat to medium-low. Pour in 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. Optional: Add 1 tbsp doubanjiang for additional spice.
04 -
Stir through and cook for another minute, or until the sauce has thickened.
05 -
Serve over rice or your favorite Japanese dish and garnish with sliced spring onion if desired.
# Notes:
01 -
Store in an airtight container in the fridge for 2-3 days or in the freezer for up to 1-2 months.
02 -
Freeze in individual serving size portions for easy meal prep.