Barbara's Way Nikumiso Recipe『芭拉拉の簡単肉味噌』 作り方

Barbara's Way Nikumiso

                       (芭拉拉の簡単肉味噌）作り方

Ingredients 

(A)

Minced Meat - 150g

( I use 1:1 Ratio mixture of Pork & Beef)

Oil - 1 Tbsp

Leek (Chopped) - 1/2 Stalk

Ginger (Minced) - 1 tsp

Garlic - 1 tsp

(B)

Tamari Shoyu (Japanese Dark Sauce) - 1 tsp

Sake - 2 Tbsp

Mirin - 2 Tbsp

Miso - 2 Tbsp

Milk - 100ml

Doubanjiang - 1 tsp

(C)

Sanonto Sugar - 2 tsp or to taste

Method :

1. In a medium bowl, mix all up ingredients (B) until we'll combined,set aside.

2. Heat up the pan with cooking.

3. Add in the Minced Meat and following with all ingredients (A)

4. Continue to cook until meat not longer pink over high heat.

5. Pour in well prepared Step 1 mixture,

once saucy is start boiling,

turn on medium low 🔥

6. Continue to simmering remaining until the liquid is reduced to your liking. Turn off the heat. You can leave it more sauce or lesser.

depending on how you want to use the meat

sauce.

There are so many types of Miso paste in Japan

And the basic types of miso include

White Miso - Mildest

Yellow - More Fermentes

Red - Most Assertive Fermented Flavor

as a general rule of thumb.

Today I use Saikyo White Miso is made in Kansai prefecture, which is smooth and sweet taste than the Shinshu Yellow Miso (Saltier)

You can choose any type of miso for this Japanese homey dish, just u have to adjust the sugar taste for your liking...... 

Otherwise the dish might become too salty.

And you can cook with any meat like mince chicken, turkey, beef or pork... Etc

My recommendation is always

( I use 1:1 Ratio mixture of Pork & Beef ).

Happy cooking and hope you will like my recipe.