My Mum's Meat Miso Onigiri

Name: My Mum's Meat Miso Onigiri
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams Thinly sliced pork; 20 cm ★Leek (finely chopped); 1 clove Chopped garlic; 1 piece Ginger (finely chopped); 3 to 3.5 tbsp each ★Red miso, water; 2 tbsp each ★Mirin, sugar; 1 ★Doubanjiang; 1 Ground white sesame seeds; 1 tsp Sesame oil

cookpad.japan @cookpad_jp

Lately the quality of minced meat is really bad and it's full of fat so I've been making it at home. All you need to do is cut and strike it. You could try using a milk carton or something similar as a chopping board here.
The rice balls are easier to eat if they're small and flat. I serve them wrapped in lettuce.

I reduced the amount of fat in the meat and made up for it with sesame oil. If you stir the mixture in Step 4 well before putting it on the heat, it'll go nice and smooth in Step 5. I think the meat miso tastes best when quite thick but that's just me.
You can use this meat miso in bento, with tofu steak, oden, fried eggplant, or ramen. You can use it in a lot of things really. You can freeze this meat miso in separate portions as well. Recipe by Wakkii seika

cookpad.japan @cookpad_jp

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Ingredients

1 serving

150 gramsThinly sliced pork
20 cm★Leek (finely chopped)
1 cloveChopped garlic
1 pieceGinger (finely chopped)
3to 3.5 tbsp each ★Red miso, water
2 tbspeach ★Mirin, sugar
1★Doubanjiang
1Ground white sesame seeds
1 tspSesame oil

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Steps

1

Use whatever pork you like but remove any large areas of fat (so that the meat sticks together when chilled.)
2

Firstly mince up the meat, then add the garlic, ginger, and 1 tablespoon cooking sake (not listed in ingredients). Strike the meat with the back of a knife, fold it over, and strike it again for about 5-6 times.
3

Once it looks like this it's ready. It should take around 3 minutes to get to this stage. Feel free to mince and strike the meat as you like.
4

Add the mixture from Step 3 and the ★ ingredients to a saucepan, mix them together well, and put them over the heat.
5

The mixture should look like this before it goes on the heat. Boil and thicken the mixture by stirring it. Adjust the thickness with katakuriko mixed with water. Add some ground white sesame seeds or sesame oil and the meat miso is ready.
6

Add some ground white sesame seeds, a little salt, and 1-2 drops of sesame oil to the warm rice and mix it in. Make some bite-sized onigiri rice balls and top them with the meat miso. Wrap them in lettuce leaves to serve.
7

Adjust the taste depending on on your miso and sugar which you have at your home.