Name: Nikumiso – Japanese Pork Mince Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Japanese
Ingredients: 1 tbsp vegetable oil; 1 tsp garlic, minced; 1 tsp ginger, minced; 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; 1 tbsp doubanjiang (optional, for a spicy hit); Spring onion / green onion, sliced thinly (optional)

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Introduction

Nikumiso is a flavorful Japanese pork mince dish that combines bold miso paste with a hint of sweetness and spice. It’s quick to prepare and perfect for serving over rice or adding to your favorite Japanese meals.

A close-up view of a dark bowl filled with two main layers: the bottom layer has several thick slices of golden brown roasted eggplant with visible charred edges, and the top layer is a generous mound of glossy, rich brown minced meat sauce with a saucy texture. On top of the meat, there are a few thin slices of bright green onion curls placed in the center. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp vegetable oil
1 tsp garlic, minced
1 tsp ginger, minced
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, sliced thinly (for garnish)
1 tbsp doubanjiang (optional, for a spicy hit)

Instructions

Step 1: Heat 1 tbsp vegetable oil in a large frying pan over high heat. Add 1 tsp garlic and 1 tsp ginger, frying for 20-30 seconds until fragrant.
Step 2: Add 250 g pork mince to the pan and cook, stirring frequently, until browned, about 3 minutes.
Step 3: Reduce heat to medium-low. Pour in 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. Add 1 tbsp doubanjiang if you prefer a spicy flavor.
Step 4: Stir the mixture well and cook for another minute or until the sauce thickens slightly.
Step 5: Serve the nikumiso topped on warm rice or alongside your favorite Japanese dishes. Garnish with sliced spring onion or green onion for a fresh finish.

Tips & Variations

For a milder taste, reduce or omit the doubanjiang. You can also substitute pork mince with ground chicken or turkey for a leaner version.

Storage

Store leftover nikumiso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or microwave until warmed through. This dish is best enjoyed fresh but holds up well for quick meals later.

How to Serve

A close-up image of cooked ground meat with a rich, glossy brown sauce coating small, unevenly shaped pieces in a white bowl. A wooden spoon with a smooth, light wood texture is lifting a portion of the meat from the bowl, showing the thick, sticky texture of the sauce that clings to the sharply detailed meat chunks. The background features a clean white marbled texture surface, softly blurred to keep focus on the warm, hearty meat mixture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make nikumiso vegetarian?

While traditional nikumiso uses pork mince, you can substitute with firm tofu crumbled or minced mushrooms for a vegetarian alternative. Adjust seasoning to taste.

What can I serve with nikumiso?

Nikumiso pairs wonderfully with steamed white rice, noodles, or as a flavorful topping for tofu or vegetable bowls. Adding pickled vegetables on the side can balance the richness of the dish.