Miso Meat Sauce


This recipe is originally from Let’s Enjoy Cooking, a cookbook written for busy people who live alone. Rich in flavour with the miso paste and dou-ban sauce, the meat sauce is a wonderful topping for rice. If you have the chance, please try to get some lettuce: it tastes even better when enveloped by crisp lettuce leaves. This idea of wrapping minced meat with lettuce is similar to the panfried duck meat mix (ya-song/鴨鬆) one would often get along with their order of Peking Duck at Chinese restaurants.

I used white miso paste for my version, but I can’t see why you can’t use other varieties of miso.

Miso Meat Sauce (2-3 servings)

  • 250g ground pork
  • 5-7 cremini mushrooms, diced
  • 1 medium carrot, diced
  • 1/2 onion, finely chopped
  • 2 gloves garlic, minced
  • 3/4 cup water
  • 3 tbsp mirin
  • 2 1/2 tbsp miso
  • 1 tbsp sugar
  • 1 tbsp dou-ban sauce (chili bean sauce)
  • lettuce (optional)
  1. In a bowl, mix water, mirin, miso, sugar, and dou-ban sauce
  2. Heat oil in frying pan over medium heat; saute garlic to bring out its aroma
  3. Add onion and carrot; stir occasionally and let them cook for about 1 minute
  4. Add pork; stir quickly to break it into smaller the pieces
  5. When pork turns colour, add mushrooms and saute until mushrooms softens
  6. Pour in the miso mixture; remove from heat after the sauce thickens

This dish was originally featured in this bento.



  1. I love this niku-miso recipe. I have two similar to it that I gleaned from Chubby Hubby (well, more of a negi to buta-niku no itame) and from Obachan but without the tobanjan (dou-ban sauce).

    Red miso would be good if one makes it a bit spicier so that the flavour of miso resonates a bit more clearly.

    This, as Chubby Hubby suggests, is great over udon when one is super lazy or tired, and great if one wants to roll it inside tamagoyaki as per Obachan. I particularly love this with udon with a little chicken broth to moisten the mixture with a side of quick sweet-sour-salty cucumber salad.

  2. commoi

    Hmmm…. I never thought about eating this with udon. I should try doing that the next time I make this. Actually, this reminds me of ja-jang-myun (as in the ones from Witch Yoo Hee).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: