Niku Miso (Miso-Flavored Ground Meat)

How about trying a popular Japanese make-ahead side dish? Niku Miso is an irresistible dish made with savory ground meat and a sweet-and-salty miso-based seasoning. Its rich, concentrated flavor also makes it perfect as a rice topping or a versatile addition to many dishes.

Niku Miso is a versatile Japanese side dish made by stir-frying ground meat (or sometimes finely chopped meat) and then seasoning it with a miso-based sauce. "Niku" means meat. The dish typically features a rich, sweet-and-savory flavor, so rather than being eaten on its own, it is often served over rice, used as a dip for fresh vegetables, or added as a topping or seasoning for other dishes.

In Japan, there is a tradition of preparing side dishes in advance and in bulk so they can be stored, which reduces the effort required for everyday cooking and adds variety to the daily table. Niku miso is a classic example of this type of dish. It is easy to make, keeps well, and the combination of stir-fried meat and miso creates a delicious, addictive flavor. Give it a try and see how tasty it is!

Here are the ingredients you will need to make meat miso:

• Ground pork
• Miso
• Sugar
• Toasted sesame oil
• Ground black pepper
• Sake
• Garlic

Ground pork is the most commonly used meat for this dish, but you can also use ground chicken or beef if you prefer. (In my opinion, though, ground pork just tastes the best.) As for the miso, feel free to use whichever type you have on hand, such as red miso, white miso, or blended miso. Although it is not included in the recipe, if you are concerned about a strong meat smell, adding a small amount of grated or minced ginger can help reduce it.

Once you have stir-fried the ground pork in sesame oil, simply add the other ingredients and cook until the flavors meld, and your niku miso will be ready to serve. The key to making it delicious is to aim for a rich, sweet-and-savory flavor.

In this recipe, I used 2 tablespoons of miso and 1 tablespoon of sugar per 5.3 ounces (150 g) of ground pork. Ideally, the flavor should be slightly strong on its own. If you want an even richer taste, you can increase the amount of miso. I recommend starting with the recipe amounts first to see how you like it.

There are many different ways to enjoy niku miso. While the most classic way is simply to serve it over rice, here are some other popular ways to enjoy it in Japan:

• Wrap it in lettuce leaves.
• Top fresh vegetables with it, or use it as a dip.
• Place it on top of tofu.
• Use it as a seasoning or hidden flavor in stir-fries.
• Make Niku Miso Donburi (rice bowl) topped with an onsen tamago (hot spring egg) and green onions.
• Use it as a filling for onigiri (rice balls).
• Add it as a topping for udon noodle soup or ramen.
• Toss it with cooked pasta to make Niku Miso Bolognese.

In addition to these ideas, you can also use it as a filling for gratins, pizza, tacos, or even spread it on toast. It might be fun to experiment with dishes from your own local cuisine. If you discover a favorite way to enjoy it, feel free to share it in the comments below!

Ingredients

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Instructions

🕒 Total: 8 mins mins

Step 1
Add sesame oil and garlic to a pan, then turn on the heat. Once the pan starts to warm up, reduce the heat to low and gently sauté the garlic until fragrant.

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Step 2
Add the ground pork to the pan and break it up with a spatula, mixing it with the garlic. Increase the heat to medium and stir-fry for about 5 minutes, until the pork is fully cooked and lightly browned in spots.

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Step 3
Turn off the heat, then add the seasonings (miso, sake, sugar, and ground black pepper) and mix well. Return the pan to medium heat and cook for about 2 minutes, until most of the liquid from the seasonings has evaporated.

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To store

You can store it in an airtight container in the refrigerator for up to 4 days.