– Chef Marc Matsumoto’s Recipes for Shochu –
120 ml yellow miso
2 tablespoons hatcho miso (black miso)
2 egg yolks
80 ml sugar
120 ml cup sake
1 tablespoon vegetable oil
60 grams fresh shiitake (finely minced)
20 grams scallion – white part (finely minced)
15 grams ginger (finely minced)
150 grams lean ground pork
2 tablespoons toasted sesame seeds
Put the yellow miso, hatcho miso, egg yolks, sugar, and sake into a blender or small food processor and run until smooth.
Add the oil to a frying pan over medium heat and sauté the shiitake, scallion, and ginger until they’re well browned and starting to caramelize.
Add the ground pork and stir-fry, using a spatula to break up the meat into small crumbs.
When the meat is mostly cooked, add the miso sauce and turn down the heat to low.
Cook, stirring constantly until the miso is thick enough so that when you run a spatula across the pan, the miso doesn’t flow back into the gap created by the spatula.
Serve the Niku Miso with fresh vegetables or as a condiment for white rice.