Introducing a versatile Nikumiso recipe that's perfect not just for topping rice, but also for onigiri (rice balls)! Elevate your everyday meals with this fundamental preparation, which keeps well in the refrigerator for easy meal prep.
Ingredients
Main Ingredients (Generous batch for easy preparation)
- Ground Pork 200g
- Onion 1/2
- Butter 10g
Seasonings
- [A] Miso 100g
- [A] Mirin (Sweet Rice Wine) 100g
- [A] Sugar 50g
- Grated Ginger 2 tbsp
Steps
- Prepare the seasoning mixture. In a bowl, combine Miso 100g, Mirin (Sweet Rice Wine) 100g, and Sugar 50g. Mix thoroughly until no lumps remain. [Key Tip!] This mixture can easily become lumpy, so mix it carefully.
- Finely mince 1/2 Onion. First, make about 3 lengthwise cuts, and then make thin cuts without reaching the root. Rotate 90 degrees, make another 3 lengthwise cuts, and then chop finely.
- Heat oil in a frying pan over medium heat.
- Once the oil is hot, add Ground Pork 200g and stir-fry until it's cooked through.
- When the ground pork is cooked, add the minced Onion and stir-fry until translucent. [Key Tip!] Searing the pork and onion separately helps the pork brown better.
- Once the onion is translucent, add Butter 10g, Grated Ginger 2 tbsp, and the prepared seasoning mixture. Stir and simmer until thickened. [Key Tip!] The seasoning mixture can scorch easily, so stir continuously while simmering. [Key Tip!] For a richer flavor, add the butter at the beginning or midway.
- Continue to simmer until the mixture is thick and the bottom of the pan is visible when stirred.
- When storing the finished Nikumiso, let it cool slightly. Then, cover with paper towels and refrigerate. Once completely cooled, switch to plastic wrap. [Key Tip!] Covering with plastic wrap while hot can cause condensation, which can lead to spoilage.
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