I was tired of soy sauce flavored ginger pork, so I tried adding miso.The sauce is very well flavored, so serve it with lots of shredded cabbage. You can use sugar instead of honey. For 2 to 3 servings. Recipe by chima@

Video Instructions: https://youtu.be/bFbdMw54szE

I have made pork miso soup many times, and finally this recipe was created.To neutralise the porky smell, cook with minced ginger. Add the pork later to keep its tenderness and flavor.Do not boil too much once you add miso, or the nice miso aroma disappears. Adjust the amount of miso depending on its saltiness. Recipe by romanee

I was looking for recipes that used miso paste as I had bought a tub of it to make some miso soup. I was delighted to find one can use miso in marinades, dressings, and other dishes. This recipe is an adaptation of several that I found online and takes its inspiration from Japanese and Korean dishes. I made this recipe with both both pork and tilapia, and the family agreed it was delicious both ways!

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 was wondering if I could make miso-marinated frozen food. Then I created this recipe following my sense of taste.If you add the seasonings to the miso all at once, it becomes lumpy, so be careful. Recipe by Myumako

This is something I had previously made.I used red miso. I think you can also make this with just white miso, or by mixing red and white miso (awase) and it will be good.You can use whatever veggies you like. Using cabbage or a variety of mushrooms sounds delicious. For 4 people. Recipe by Manekinekonyan

I wanted to make pork seasoned in miso, but loin is expensive, so I used offcuts. For the taste, I just came up with it and it was delicious. I didn't have enough shiso leaves so I used nori seaweed.There is nothing special. Recipe by Mi-go

I generally freeze after Step 7. It's great when I don't want to cook. I just need to thaw and saute.You don't need to be precise to make the miso mixture. As long as it's easy to spread, it's fine.You can freeze them after Step 7.Adding sesame oil or chili paste to the miso mixture may be nice.You can saute as is, or slice it up and cook with some vegetables. I use this marinade for salmon and Spanish mackerel too. It's tasty. Recipe by Aruk

This is my family's basic recipe. My children do not eat fried ginger pork, and it does not go well in bento, so I make this more.Using cheap slide pork thigh as opposed to loin is sufficient. It has a nicer texture, so it is actually better to use sliced pork thigh.This will become too salty if you add too much miso, so be careful. Adjust the amount according to the miso you have at home.If you cook this through in 2 steps, then the remaining miso will darken the color of the meat, but don't let it bother you ;.The miso might splatter when cooking, so be careful. For 2 servings. Recipe by Nonbirieririn

They serve something called "Miso Mayonnaise Cabbage" at a yakiniku restaurant I go to a lot. It's so delicious I wanted to make it at home.After looking at many recipes, I created a version that tasted good and was as simple as possible.I've included many hints in the steps, but the most important thing is to cook the fat out of the pork belly slowly and patiently. If the heat is too low and the fat is not coming out, you can turn it up a bit until the oil starts to bubble out, then lower the heat again so that the meat doesn't get burned. Recipe by theory

My father-in-law taught me this recipe.This is a bit sweet, so please adjust the amount of sugar to your taste. The cartilage is still crunchy, so if you want to cook it until it's soft, simmer it for a while longer in Step 2. For 3 servings. Recipe by Koutarochan