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1 tbsp vegetable oil

1 tsp garlic

1 tsp ginger

250 g pork mince (8 oz)

⅓ cup water (100 ml / 3.4 fl oz)

2 tbsp sugar

2 ½ tbsp red miso paste

1 tbsp soy sauce

2 tbsp cooking sake

1 tsp sesame oil

Spring onion / green onion (to garnish, sliced thinly)

1 tbsp doubanjiang (for a spicy hit)

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1. Heat the 1 tbsp vegetable oil in a large frying pan over high heat. Add in the 1 tsp garlic and 1 tsp ginger and fry for 20-30 seconds. Add in the 250 g pork mince and fry until browned, around 3 minutes.

2. Reduce heat to medium-low and pour over the ⅓ cup water, 2 tbsp sugar, 2 ½ tbsp red miso paste, 1 tbsp soy sauce, 2 tbsp cooking sake and 1 tsp sesame oil Optional: Add in 1 tbsp doubanjiang to make it spicy.

3. Stir through and cook for another minute or so, until the sauce has thickened.

4. Serve topped on rice or your favourite Japanese dish, and garnish with optional spring onion / green onion

Notes

9 Ways To Enjoy Nikumiso

Rice – Served over a small bowl of sushi rice as a side dish.

Onigiri – As a filling for onigiri rice balls.

Bowls – Make a rice bowl, add your favourite vegetables, top with nikumiso and Kewpie mayonnaise.

Ramen – Add to a bowl of tantanmen or top on tsukemen.

Udon – Pair with udon noodles to turn it into nikumiso udon.

Tofu – Top on hiyayakko (cold tofu) or simmered daikon.

Eggplant – Make nikumiso dengaku – eggplant stuffed with nikumiso. Or swap the eggplant out for capsicum.

Bento – Add a portion of nikumiso to a bento box and serve cold.

Wrap – Wrap with lettuce as an entree or light snack