Nikumiso

also called 肉味噌 · nikumiso · nikumiso · にくみそ · 肉みそ · miso pork · minced pork in miso · meat miso

The table

1 Tbs(grated)gingerfry 1 min, before the garlic coloursbrown 6 min, until it catchescook down 8 min to a furrow
1 clove(grated)garlic
3(white parts, chopped fine)scallions
1 Tbs(15 mL)toasted sesame oil
12 oz(340 g)ground pork
1/4 cup(70 g)red miso
2 Tbs(30 mL)sake
2 Tbs(30 mL)mirin
1 Tbssugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1fry 1 min, before the garlic colours

2brown 6 min, until it catches

goes in with what step 1 made

3cook down 8 min to a furrow

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
15 min
Needs you
about 15 min
If you get it wrong
Forgiving — a high flame once the miso is in browns it and leaves a burnt-bitter edge that cannot be cooked back out

  1. fry 1 min, before the garlic colours

    1 minneeds youfrom the start

  2. brown 6 min, until it catches

    6 minneeds you1 min in

  3. cook down 8 min to a furrow

    8 minneeds you(we think)7 min in

You'll need frying pan

Goes with

See how it is written
>> title: Nikumiso
>> category: Toppings & Pickles
>> tags: japanese, pork, miso, make ahead, condiment, pantry
>> counters: Japanese Home Cooking
>> aka: 肉味噌, nikumiso, nikumiso, にくみそ, 肉みそ, miso pork, minced pork in miso, meat miso
>> pairs-with: gohan, tamagoyaki
>> servings: 8
>> time: 25 min
>> slack: forgiving — a high flame once the miso is in browns it and leaves a burnt-bitter edge that cannot be cooked back out

>> step: fry 1 min, before the garlic colours
Fry @ginger{1%Tbs}(grated), @garlic{1%clove}(grated) and @scallions{3}(white parts, chopped fine) in @toasted sesame oil{1%Tbs}(15 mL) in a #frying pan{} ~fry{1%min}, until it smells and before the garlic takes any colour.

>> step: brown 6 min, until it catches
Brown @ground pork{12%oz}(340 g) in @&(~1)aromatics{} ~fry{6%min}, breaking it up as it goes, until the water it gives off has boiled away and the meat starts to catch on the pan.

>> step: cook down 8 min to a furrow
Stir @red miso{1/4%cup}(70 g), @sake{2%Tbs}(30 mL), @mirin{2%Tbs}(30 mL) and @sugar{1%Tbs} into @&(~1)pork{} and ~cook{8%min} over the lowest flame, stirring, until a spoon dragged through the middle leaves a furrow that stays open for a second.