Niku Miso

Niku Miso is a Japanese condiment made with miso and ground meat that's great as dip for vegetables as well as a seasoning for pasta and stir-fries.

Course Appetizer, Condiments & Pickles

Cuisine Best, Japanese

Keyword canape, condiment

Level Beginner

Main Ingredient Pork

Diet Dairy-Free, Low-Carb

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 253kcal

Put the ½ cup yellow miso, 2 tablespoons hatcho miso, 2 egg yolks, ⅓ cup granulated sugar and ½ cup sake into a blender or small food processor and run until smooth
½ cup yellow miso, 2 tablespoons hatcho miso, 2 egg yolks, ⅓ cup granulated sugar, ½ cup sake
Add the 1 tablespoon vegetable oil to a frying pan over medium heat and sauté the 60 grams fresh shiitake mushrooms, 20 grams scallion, and 15 grams fresh ginger until it's well browned and starting to caramelize.
1 tablespoon vegetable oil, 60 grams fresh shiitake mushrooms, 20 grams scallion, 15 grams fresh ginger
Add the 150 grams lean ground pork and stir-fry, using a spatula to break up the meat into small crumbs.
150 grams lean ground pork
When the meat is mostly cooked, add the miso sauce and turn down the heat to low. Cook, stirring constantly until the miso is thick enough so that when you run a spatula across the pan, the miso doesn't flow back into the gap created.
When the niku miso is done, stir in the 2 tablespoons toasted sesame seeds.
2 tablespoons toasted sesame seeds

This recipe makes about 1 ½ cups of niku miso.
In the US, yellow miso is often mislabeled "white miso". True white miso (shiromiso) is a unique style of miso from Kyoto that's made with a larger percentage of rice, which makes the miso very sweet. If you bought something labeled "white miso" in the US, chances are you have regular yellow miso. If you're unsure what kind of miso you have, taste a small amount, if it's very sweet, reduce the amount of sugar in this recipe.