Delicious Okinawan Pork Miso Paste
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
Delicious Okinawan Pork Miso Paste
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
Cooking Instructions
- 1
Cut the pork belly into 5 mm dice. If you want to get rid of some of the fat in advance , you can boil the block of meat before dicing it for a little while.
- 2
Heat a frying pan and add the cubed pork belly. Start cooking it over medium heat until the color of the meat changes, then stir fry patiently over low heat to make the fat come out. Watch the heat level! After the pork is cooked through, keep stir frying over low or low-medium heat. If no fat is coming out of the meat raise the heat a bit, then lower it again when the fat starts coming out.
- 3
The more you stir fry the meat, the more fat will come out. The meat will become quite hard though, so stop when you like. If you think there's too much fat, pat dry with paper towels. However, the fat does adds shine to the miso paste, so if there's too little of it, it won't taste good, so please note that.
- 4
When there's enough fat in the pan add the miso and mix well with the meat. Add the sugar, sake and mirin to the pan, and mix and blend with a spatula taking care to not let it burn. Watch the heat level! Work patiently over low heat.
- 5
The flavor changes depending on the type of miso and sugar you use. I used a blend of barley miso and rice miso, and dark brown sugar. Barley miso is rather sweet, so I recommend it if you like a sweet flavor. If you prefer salty miso, you may want to add more sugar.
- 6
The paste will gradually become drier as the moisture evaporates. Keep stir frying and blending the paste until it's the consistency you like. It will harden a bit when cooled, so you can stop when it's still rather loose! If excess fat leeches out of the paste, you can remove it with paper towels.
- 7
When the paste has cooled, put it into storage jars that have been sterilized in boiling water, and store in the refrigerator. It will keep for quite a long time. When it's chilled the fat may congeal and turn white, but don't worry about it. This recipe makes about 1 small jam jar full.
- 8
When it's become cold and hardens in the refrigerator, take out what you need and microwave for 10 to 15 seconds to soften it. It will become just as shiny and soft as if it were freshly made.
- 9
I tried making it with 100% barley miso. It was less salty than using blended miso, and I preferred it this way. So sweet-salty and delicious!
- 10
On top of hot rice! I'll eat too much rice!
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