Now I know why Japanese are very proud of their miso and why miso have different prices. You don't need any thing else if your miso is good enough and your dish will taste just nice. This dish is very easy to do and you can vary it with other stuff too.
2 tbsp mirin
How to:
1. On the pan, saute onion until cooked and fragrant
2. Add in miso and mirin, mix until miso is well dispersed but still retain the color
3. Add in meat, if you feel that you need to add some water, do add on mirin instead
4. Once the meat is half cooked, add in chives, mix in until it's all cooked
Tips:
- If you feel that the miso taste is too strong for you, you can add some water, but the color will change to what you often see in miso soup, like below. For this version, I only use chives, pork, miso and mirin. I didn't even use oil. I like the top better than this one, but you can give it a try if you feel like having a milder version.
Enjoy!
What you need:
1/2 no onion, thinly sliced
30 gr chives, cut 4cm length
100 gr pork shabu shabu meat
1 tbsp miso2 tbsp mirin
How to:
1. On the pan, saute onion until cooked and fragrant
2. Add in miso and mirin, mix until miso is well dispersed but still retain the color
3. Add in meat, if you feel that you need to add some water, do add on mirin instead
4. Once the meat is half cooked, add in chives, mix in until it's all cooked
Tips:
- If you feel that the miso taste is too strong for you, you can add some water, but the color will change to what you often see in miso soup, like below. For this version, I only use chives, pork, miso and mirin. I didn't even use oil. I like the top better than this one, but you can give it a try if you feel like having a milder version.
Enjoy!
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