Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, delicious okinawan pork miso paste. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Delicious Okinawan Pork Miso Paste is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Delicious Okinawan Pork Miso Paste is something which I have loved my entire life. They’re nice and they look fantastic.

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.

To begin with this recipe, we have to prepare a few components. You can have delicious okinawan pork miso paste using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Delicious Okinawan Pork Miso Paste:

1. Take 100 grams Miso (Whatever type you like! I recommend using barley miso)
2. Make ready 100 grams Pork belly (block)
3. Get 50 grams Sugar (any type you like! I recommend dark brown sugar)
4. Prepare 1 tbsp Sake
5. Take 1/2 tbsp Mirin

If you want to get rid of some of the fat in. miso pork recipe hawaii. See Also: Hawaiian miso shoyu pork recipe Show details. 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.

Instructions to make Delicious Okinawan Pork Miso Paste:

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!

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.. Tender and flavoursome Miso Marinated Pork takes no time to make. The miso flavour is intense and a perfect meal with rice.

So that is going to wrap it up with this special food delicious okinawan pork miso paste recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!