All-Purpose Miso Meat Sauce (Niku Miso)
User Reviews
4.9
All-Purpose Miso Meat Sauce (Niku Miso)
Description
All-Purpose Miso Meat Sauce (Niku Miso) combines ground pork sautéed with fragrant grated ginger and chopped green onions in toasted sesame oil. The meat is cooked through before adding miso paste and sugar to create a rich flavor base. A mixture of mirin, sake, soy sauce, and water thickened with potato starch is added and simmered until it reaches the desired consistency, either saucy or more reduced according to preference.
The resulting sauce balances umami from miso with sweetness and a gentle sharpness from the ginger and green onion. It works well as a topping for steamed rice or noodles and can be served with lettuce cups for wrapping. The sauce's texture can be adjusted during final cooking to suit different serving styles.
Because the sauce incorporates a starch thickener, care should be taken to stir well and monitor the thickness to prevent it from becoming too dry or too thin. This miso meat sauce is a flexible lunch or dinner component that complements simple sides.
Ingredients
- 1 knob ginger (1 inch, 2.5 cm)
- ½ green onion you can use 2 green onions/scallions, aka Tokyo negi, naga negi, long green onion
- 1 Tbsp sesame oil toasted
- ¾ lb ground pork (or use ground beef, ground chicken, or ground turkey; for vegan/vegetarian, use cubed firm tofu)
- 4 Tbsp miso paste
- 2 Tbsp sugar
For the Seasonings
- 3 Tbsp mirin
- 3 Tbsp sake
- 1 Tbsp soy sauce
- 2 Tbsp water
- 2 tsp potato starch or cornstarch
Instructions
- Gather all the ingredients.
- Grate 1 knob ginger. Chop ½ Tokyo negi (naga negi; long green onion) into small rounds.
- In a bowl, combine the seasonings: 3 Tbsp mirin, 3 Tbsp sake, and 1 Tbsp soy sauce.
- Add 2 Tbsp water and 2 tsp potato starch or cornstarch. Mix it all together until everything is well combined.
To Cook the Niku Miso
- Heat a saucepan or frying pan over medium heat. When it’s hot, add 1 Tbsp toasted sesame oil and the chopped negi. Coat the negi with the oil until fragrant.
- Add ¾ lb ground pork and break up the meat with a spatula.
- Add the grated ginger and cook the meat until no longer pink.
- Add 4 Tbsp miso and 2 Tbsp sugar. Combine well.
- Add the seasonings and cook on medium-low heat.
- When the cooking liquid is reduced to your liking, turn off the heat. You can leave more or less sauce depending on how you want to use the Niku Miso. Transfer to a bowl or container. Serve hot along with steamed rice, noodles, or lettuce cups (see the post for ideas).
To Store
- You can keep it in the refrigerator for up to one week. Reheat only the portion you will serve. You can also freeze it up to 3–4 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(as
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 924mg | 39% |
| Potassium | 339mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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