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 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 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

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'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 pass on this homemade miso recipe that my family has been making for about 25 years to my daughters, so I'm posting it here.This becomes even more delicious if you mix it after two months have passed since preparing it. The surface may mold even if you thoroughly sanitize the equipment, so simply remove the moldy portion. Recipe by Minamatomato

I don't use miso with dashi, so I've always made miso soup this way.The reason for turning the heat off at Step 2 is to prevent the ingredients in the soup from becoming over-cooked, which would make the soup too rich.The sake dissipates while cooking, so it's fine to serve this soup to children.If you are using miso with dashi already mixed in, you can omit the dashi granules.Adjust the amount of miso to your taste, but I recommend adding a little more than you're used to! For 2 servings. Recipe by Sarami19

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

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

When I exchanged miso with a friend who also makes her own miso, I discovered that our miso is quite mild and has a sweet taste. I think the only difference is that the soy beans are cooked with less water than hers. If you nibble on the cooked soy beans in Step 1, they are so tasty.This is a conventional way of making miso, but I use a "no-water pot" to cook the soy beans in a minimal amount of water.Soy beans boiled in a small amount of water are sweet and have lots of flavor. Don't worry if they get a little browned. When they're mashed in a food processor they'll be fine. I'm not very precise, so sometimes there are whole soy beans in the miso even after mashingFebruary is supposed to be a good time for miso making. Recipe by Torodesu

When my son was young, I made this dish often. He would eat it on vegetables, or on udon or somen noodles. Recently I remembered the recipe and decided to make it again, and share it here.At the end, mix finely chopped shiso leaves or leeks. This goes great with rice, or with udon or somen noodles. I also think it would go well with steamed or fried vegetables. Recipe by Mamemame

I've always been making pork miso soup this way.You can use Chinese cabbage, sweet potato, burdock, young green scallion, konnyaku and shirataki as well.This is just a standard amount, so feel free to modify the amount and seasonings as you like. Recipe by Pome mama