Posts Tagged miso

Miso meat sauce on rice (肉味噌ご飯)

Experiment: Miso meat sauce on rice

Hmm, latelyI’m trying to make some dishes that would last me a few days, or something that I can make lots and put in the freezer for a while without loosing much taste.  Well, meat sauce came into my mind.  I have made miso meat sauce before, but I lost the recipe, so  I searched on Cookpad to find the recipe.  Well, I found lots of recipes on cookpad (actually, what can’t you find on cookpad?).  I found that many of the recipes include soy sauce, sugar, sake, mirin, and of course, miso paste.  The proportion varies from recipe to recipe.  Well, I just took the “average” and added the leftover seasoning in my fridge.  The result?  Good good! hehe!  And I have enough leftover to put in the freezer! 

Materials: (serve about 6)
1-1.5 lbs ground pork1.5 tbsp sugar

1.5 tbsp finely chopped shallot
1.5 tbsp finely chopped garlic
1.5 tbsp finely chopped ginger

1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
2 tbsp miso


cuccumber, thinly slice

1) Turn the heat on high.  Pour about 1 tbsp oil in a frying pan.

2) Put in the shallot, garlic and ginger.  Stir until you can smell the fragrant, then put the pork in.

3) When the pork is almost done, put in the soy sauce, sake, mirin sugar and miso. 

4) Turn the heat to medium, and let it simmer.  Stir occasionaly.

5) When the liquid has evaporaated, it’s done!

6) Put rice on a plate/bowl, then put the cuccumber on rice, and then the meat sauce on rice.




1) You can add an onsen egg on top to add more “flavour.”  I loooove eggs!

2) You can put this sauce on top of steamed veggies, or stir fry veggies with this.  Or you can put eggplants into this sauce as well.  It’s pretty versatile!  That’s why I like this sauce.

3) The proportions of the seasonings and sauce are quite… arbitrary.  If you like it sweeter, you can add more sugar, or if you like it spicier, you can add more ginger. 



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Miso soup


I got 2 new bowls as presents a while ago, and I have always wanted to use them. 

Well I was thinking of miso soup this morning… so I decided to make miso soup for dinner.  And… FINALLY! I got a chance to use my new bowls! 🙂 hehe!

I won’t write too much about this recipe coz… it’s only miso soup, nothing fancy.  You can pretty much follow the instruction on the miso package that you buy.  You just throw in whatever you like into the soup. 

This particular soup that I made, I put in onions, mushroom and tofu, boil for a while, and then sprinkle the 7-flavour powder on top for more flavour.


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Miso Soup with Clams

Experiment: Miso Soup with Clams

I have always liked seafood, especially clams.  I always see Japanese soup with clams in it, but I had never tried to make it.  Since clams is on sale, so I decided to buy 1/2 pound and make this miso soup.

Material: (serve 2)
2 tbs Miso paste
2 cups of water
1/2 lb clams (I bought 8 clams)
2 tbs chopped green onion

1) Soak the clams in water for 30min – 1 hour.  Rub the clams against each other.

2) Boil the water.  Put the miso paste into the water, and dissolve it.

3) When the miso paste is well dissolved into the water, put the clams in.  When the clams open, put the chopped green onion in.  It’s ready!

1) I didn’t take many pictures coz I was being lazy… 😛 

2) It’s pretty easy to make… the only trouble is to get fresh clams… I usually do grocery shopping once a week… which means I can only have it once a week at most… acutally, can you put the clams in the fridge?  Not sure if it’s ok…

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