Quick & Easy Basic Meat and Miso

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.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

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 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 a meat-miso recipe I've been making for ages that is full of garlic and ginger.According to recent research, eating garlic can help prevent cancer.If you prefer a richer flavor, increase the amount of miso. If you don't have any tianmianjian, you can use some red miso, sugar, and sake instead. Recipe by Yuuyuu0221

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

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

A variation of a recipe I learned from my mother. I used regular miso for this, but it's also delicious if you use plum miso and reduce the sugar.Step 1: If you're concerned about any fish smell, pour hot water over it.Step 3: Please boil while pouring the miso sauce over it. You can also use a frying pan. Please adjust the soy sauce and miso as desired. Recipe by Yuuyuu0221

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

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

This inspired"Sweet and Salty Miso Flavored Stir-Fried Udon Noodles".-Adjust the amount of doubanjiang to your preference.-Add any vegetables that are left in your fridge. Recipe by bobitin

I've been making this family favorite for ages.Soaking eggplant in water does get rid of its bitterness, but it also makes it less likely to soak up a lot of oil, so you can cut calories.If you have gochujang, try it instead of the miso + doubanjiang. This recipe is really easy and delicious. For 2 servings. Recipe by Chiton

This is for my children who love soboro!!Usually, they like sweet soboro, but sometimes I make it with miso.Make sure to tilt the plate to drain the excess oil.-The flavoring is very strong, so you can eat a little bit with a big serving of rice.-Mix the soboro into mashed potatoes to make croquettes. Wrap in shredded cabbage to make spring rolls. You can serve this soboro in so many ways. Recipe by *koro mama *

We always have a batch of basic sweet miso sauce on hand. You can add yuzu or shiso to it, mix sesame oil, use it in stir fries, and so on - it's very handy.Adjust the sweetness of the sauce with the amount and type of miso. Sweet miso sauce will harden when cooled if it has too little moisture, so stop cooking it when it's still quite runny.If you make this in advance, store it in the refrigerator in an airtight container. Vary the basic sweet miso sauce to taste when you use it. Recipe by Mimato

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

This is a dish I've been making for a long time and it's a family favorite.-It's also good made with Chinese-style noodles.Also Try Zhajiangmian Noodles1) Adjust the amount of soy sauce and tianmianjian to taste.2) Rinse the noodles in ice water to make them even better.2) You can use frozen udon noodles if you want.-If you're not eating it right away, stir some sesame oil into the noodles before you store them. Recipe by Yuuyuu0221

I adapted my favorite recipe that my mother used to make all the time. She would boil or deep fry the vegetables and the meat miso was on the sweet side, but my version omits oil and uses oyster sauce for a Chinese inspired meat miso.You can use regular miso instead of red miso. The oyster sauce enriched meat miso is delicious with the natural flavor of vegetables. Enjoy with whatever seasonal vegetables you like. For 2-3 servings. Recipe by yaburie

I love meat, and I'm fond of meat-based miso. However to get along with my husband who is vegetarian I've increased my knowledge about shiitake, and I casually tried my hand at making this. It came out pretty well, so now I have a stock item I can use.Mincing the shiitake mushrooms is a real test of patience. If you have a blender I think you can do it easily using the pulse mode. Recipe by Burky

Since eating ramen out is so expensive, I figured that I could probably make something myself and gave it a go (cheapskate lol).I would say this tastes more like instant ramen than the 'real' stuff you get in ramen restaurants??If you're a fan of simple, delicious food without frills, this might be the dish for you.-If you fry the miso etc. in Step 1 over too high a heat it will sputter out of the pan, so be sure to cook it gently on medium.-The toppings photographed in Step 4 are 'Easy Chicken Ham', and 'Ise City Udon Tare'. Recipe by mybinue.

"Can I make sukiyaki style meat and tofu at home?" I thought...and tried making it.Do Step 4 just before serving. (If you try to re-heat it, the eggs will become too hard!) Recipe by KOU*

I often marinate salmon in miso, but it's also delicious with pork or other meats (chicken, mackerel) too.Taste the combined marinade and adjust depending on the type of miso you use. In our house, we use white miso.Besides pork, this miso marinade is delicious with chicken or fish (salmon, mackerel). For 2 servings. Recipe by eterno

This sauce is easy on your stomach.They use pork bones and chicken bones to make sauce in restaurants, but this one doesn't.You don't need to add Chinese chicken soup stock for this sauce, the minced pork gives a good flavour instead. Serve with plenty of vegetables that you like such as thinly sliced Japanese leeks, tomatoes and daikon radish sprouts to give it a nice balance! Recipe by pogue

This is the oden, which I have eaten since childhood. My friends love this too and they ask me to make them quite often. Try the recipe below with the leftover soup.1) Step 4 is important. If you put red miso directly into the dashi, it might not dissolve completely. 2) If you have time, leave to rest overnight or at least cool down before serving. The ingredients will absorb more flavour. 3) Add your favorite ingredients such as beef tendons, atsuage and kinchaku. For 4 servings. Recipe by cafepanda

Sometimes simple is best. It may not look like much, but it’s delicious! Plus, preparation, cooking, and clean-up are all quick. I cook this at least once every few weeks.

I wanted a tasty way to eat new potatoes.-Adding doubanjiang to the ☆ ingredients makes this the perfect drinking appetizer.-If you don't like the skins, you can peel them right off the potatoes while they're still hot. Recipe by Hananare

If you use miso only, you end up with regular miso soup or pork soup (tonjiru). One time I tried using the leftover cooking liquid from making miso simmered chicken giblets into a soup, and it had lost that miso aroma. So I thought that miso is better if you stir-fry it a bit. Just stir frying it still leaves a lingering miso aroma, but when I tried adding a little soy sauce it was transformed into a miso ramen soup flavor.I've been holding onto it as my own secret recipe, but I thought that anyone could come up with this on their own, so I decided to make it public. Give it a try!Just add the ingredients in order. Make it in advance and let it rest and mature for about 3 days, and it will become even more delicious. Please think of it as an all purpose miso flavored soup that you can keep for a while.This is great for stir-fry too. It's a really easy and safe instant soup base. For about 30 servings' worth. Recipe by Ryourininken

This is based off my mother's recipe that I now prepare for my family. It's seasoned with mentsuyu, so there's no need to use dashi stock.The tip is to add the miso soup without letting the pot boil.Taste the soup before adding the B ingredients to avoid the soup from becoming too salty. Recipe by mrscanada

I wondered if I could make an even easier version of stir-fried sweet miso chicken.Thoroughly coat the chicken breast with the ingredients. Keep an eye on it as it cooks and adjust the cooking times as needed. Be sure to cover the steamer with the lid. Recipe by Taochan1

I made this using Marusanai brand miso that I received as a gift. Recipe by Rola Love

This is a recipe I just came up with.Store-bought soup isn't all that rich, so I added some lard to taste.If you like a richer taste, add more miso. Recipe by Yuuyuu0221