Niku Miso

Por Just One Cookbook · 15 min

Ingredientes

Modo de preparo

1. Thinly slice 2 green onions into small rounds and set some aside for garnish.
2. Peel and grate a 1-inch piece of ginger, keeping the juices, and set it aside.
3. In a small bowl, mix 2 Tbsp miso, ½ Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp mirin, 1 Tbsp sake and 1 tsp potato starch or cornstarch until smooth.
4. Heat a saucepan over medium-high heat (or Mode II, 600W, on an electric pot) and add ½ Tbsp toasted sesame oil and 6 oz ground pork.
5. Break up the meat with a spatula while it cooks, then add the grated ginger with its juices and keep stirring.
6. When the pork is almost no longer pink, add most of the green onions, reserving some for garnish.
7. When the green onions are coated in oil, stir the sauce mixture once more, add it to the pan and stir to combine.
8. Keep sautéing until the sauce thickens and the liquid reduces to your preferred consistency.
9. Transfer to a serving bowl and top with the reserved green onions.
10. Store leftovers in an airtight container in the fridge for up to one week, reheating only what you will serve, or freeze for 3–4 weeks.

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