This is a family favorite.If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry.If you make this without doubanjiang, you can use it in Japanese flavored dishes.If you don't have tianmianjiang, use a mixture of red miso, sugar and sake. Recipe by Yuuyuu0221

I wanted to make my child, who doesn't like vegetables, consume lots of lettuce.You can find tianmianjian at a Chinese grocery store. My family can go through an entire head of lettuce by wrapping it around this meat-miso. Recipe by Shokora vanilla

This is a family favorite. It's also good with somen noodles.Meat Miso Udon; Handy to Stock in the Refrigerator Meat Miso- This is a meat miso made using tianmianjiang.This is a simple meat soboro recipe. Try adding red chili peppers or doubanjiang if you'd like. It's nice just with ginger. It's also delicious if you use minced rakkyo pickles instead of the ginger and garlic. Adjust the amount of soy sauce according to taste. Recipe by Yuuyuu0221

I wanted to eat Jaja noodles and went about making the meat-sauce topping, but it came out tasting very different from what I intended. But I actually like this flavor the best!Make sure to cut the bamboo shoots into big pieces so you'll appreciate the crunchiness. The texture will be amazing when you eat it. The shiitake juices that come out are delicious . Recipe by Wpi-chi

This is my mother's flavor.I hope I've recreated it faithfully enough...In Step 2, if you want to get rid of the fat that comes out of the meat, you can wipe it out of the pan with paper towels. This can be frozen and stored. Recipe by kayotiu

I wanted to make a versatile meat-miso that could be stocked and used for dishes other than dan dan noodles.None. Recipe by Akkonoka-tan

I tried to recall the meat-miso sauce (nikumiso) I learned how to make at a cooking class a long, long time ago.If you are serving the noodles hot, wash them rapidly using hot water at Step 9, then drain well and stir-fry with 1 teaspoon of sesame oil per person as per the directions.You can use 1/2 teaspoon of Weipa soup base paste instead of the Chinese soup stock granules called for in the recipe. For 4 servings. Recipe by Majuju

I usually make this with whatever I have on hand and not measuring anything, but after a friend of mine asked for a proper recipe, I tried measuring things out as I made this. I also edited the recipe to use ingredients that everyone is likely to have on hand, and uploaded the recipe.If you add finely chopped lotus root, bamboo shoot, shiitake mushrooms and so on to this basic recipe, you can enjoy different textures. Add 1 to 2 tablespoons of ground sesame seeds at the end to add a nutty flavor! If you have small children, it's also good if you reduce the doubanjiang and add ketchup. For 2 to 3 servings. Recipe by syusyusyu

Make in advance and keep in the refrigerator. You will have an easy meal anytime. Just choose how you want to serve it.Cook the onion, leek, garlic, and ginger carefully over low heat so that they become aromatic with the oil and develop a rich flavour. This will keep for 2-3 days in an airtight container chilled in the refrigerator. Recipe by Tomomon1028

I saw a delicious looking meat miso in a magazine and rearranged it to make it vegetarian. You can use this with a variety of foods, so stock in your fridge. Since I love the texture of dried daikon radish strips, I love this miso.You can eat it as is with white rice, wrap it in lettuce, top it on warm vegetables, eat it with rolled omelets, or use it as a topping for noodles to make a vegetarian zhajiangmen (Chinese noodles with ground pork) It can also be used as a filling for rice balls.It will keep in the refrigerator for 4-5 days. Recipe by Lantana

This is a family favourite meat miso recipe!Please taste it and adjust the soy sauce to your liking. Recipe by pum mama

I've been using meat miso sauce on deep fried eggplant for some time, but I revised my standard recipe recently to add more sake and ginger, which makes it even more delicious.Use a red miso with added dashi, for even more flavor. Recipe by FarmersK