HOME Recipe Stir-fried Bean sprouts and pork with miso

Stir-fried bean sprouts and pork with miso

Japanese food

Vegetable side dishes

If the bean or loin meat sticks and is difficult to peel off, it will peel off easily once it is soaked in ice water. Squeeze the water and place it in a frying pan to use it.
Please also refer to this page for information on the ingredients introduced in this recipe.

Red-kneaded miso

The larger the amount, the longer it takes to make, but if you mix well before not heating it, it will last longer. If you heat it up, it will burn, so be sure to use medium heat. If you add minced meat, it becomes meat miso.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Cooking time: 15 minutes

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How to make it

Cut each pork into bite-sized pieces and quickly soak it in ice water to make it easier to peel off.

Put a frying pan with salad oil over high heat and add the squeezed pork from [1] and stir fry while loosening. Once the meat is cooked, add the bean sprouts and diagonally sliced peppers and stir-fry again.

Once the whole thing is soft, add the red-kneaded miso, which has been dissolved in bonito soup stock, to a frying pan and mix. Sprinkle some dark soy sauce over it.