In case you’re on the lookout for a comforting, hearty dish, my Miso Pork Stew is the proper recipe to strive! This Japanese-style stew combines tender pork stomach, nutritious Japanese greens, and a wealthy miso broth, making a bowl of heat and taste that’s splendid for the colder months! It’s simple to make and filled with creamy, savory goodness – I promise you’ll wish to make this one time and again!
Why I Love This Recipe
I crafted this Miso Pork Stew with the proper steadiness of hearty Western-style gradual cooking and conventional Japanese miso flavors! What I actually love about this recipe is the way it’s a one-pot marvel the place tender pork stomach, cooked low and gradual similar to in my Asian Oxtail Soup, is mixed with Japanese-inspired greens and completed with savory miso paste, drawing inspiration from my Miso Stew and Japanese Tonjiru Soup!
The result’s a creamy, daring stew full of umami, pure richness, and a contact of sweetness from the greens – good for a comfy fundamental dish that pairs fantastically with a bowl of rice! In case you’re on the lookout for a comforting and easy-to-make meal bursting with Japanese flavors similar to traditional Japanese Nikujaga, that is the recipe for you! Belief me, when you strive it, you’ll wish to make this stew all winter lengthy!
Substances
Substances
- Pork Stomach – skinless and about 10-12 inches in size, 2-inch in width minimize into chunk dimension items.
- Salt – sea salt most well-liked.
- Japanese Sake – usually will are available a big bottle labeled junmai sake. Also can substitute with dry sherry wine or Chinese language cooking wine, discovered at native grocery shops or Asian markets. The sake helps remove the gaminess from the pork.
- Impartial Oil – no style or taste with excessive cooking temperature. Some decisions are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Onion – yellow or brown onion, chopped
- Dashi – fish broth made out of steeping kombu and bonito flakes with boiling water. Also can use Hondashi combined in water for fast dashi. Used as the bottom inventory of the stew.
- Cabbage – commonplace inexperienced cabbage chopped. Helps add the creaminess and heartiness to the bottom of the stew.
- Tofu– I like to recommend utilizing agency tofu for this recipe, however you too can go for mushy or further agency tofu relying in your most well-liked texture. Drain and minimize it into cubes.
- Carrot – peeled and chopped.
- Daikon – Japanese radish discovered at Asian grocery shops. Soak in water earlier than utilizing to scale back the bitterness present in daikon and minimize into cubes.
- Miso – awase brown Miso works finest however can sub with white miso or purple miso. Used as the bottom taste of the stew.
- Inexperienced Onions – contemporary and chopped used for garnish and pairing with the sauce.
🥢 Dashi Professional Tip
For simpler preparation of the dashi, use Hondashi combined with water. This fast tip simplifies the method and ensures a flavorful base on your dish.
🥢 Miso Paste Be aware
You may have three miso paste choices: White Miso, which is delicate and candy; Crimson Miso, recognized for its strong and salty taste; and Brown Miso, or Awase Miso, providing a balanced mix of salty, candy, and umami. I like to recommend utilizing Awase Miso for this recipe.
Important Kitchen Tools
Instructions
☑ Earlier than Getting Began
Be sure that to Use a Giant Pot to make sure there’s sufficient floor space for the pork stomach to gradual cook dinner evenly.
Step 1 Peel the pores and skin off the daikon and minimize it into cubes as proven. Place the cubes in water for five minutes to permit the bitterness to dilute. Drain the water and put aside.
Step 2 Chop cabbage, carrots and tofu into chunk dimension items and put aside.
Step 3 Lower the pork stomach into bite-sized items and seasoning generously with salt.
🧂 Seasoning Professional Tip
To make sure the seasoning is evenly distributed, Season the Pork Stomach from a Increased Up. This straightforward method helps the seasoning cowl the meat extra evenly.
Step 4 Warmth 1/2 tbsp of cooking oil in a big Dutch oven or pot over excessive warmth. As soon as the oil is scorching, add the pork stomach and sear it on all sides till browned, about 3-4 minutes. Add within the Japanese sake, cook dinner for 30-45 seconds then take away the pork stomach and put aside.
Step 5 In the identical Dutch oven or pot, add the chopped onions and sear till golden brown, about 1-2 minutes.
Step 6 Subsequent, pour within the dashi, chopped cabbage, and seared pork stomach. Carry to a boil over excessive warmth, then scale back the warmth to low, cowl, and cook dinner for 1 hour.
⚡ Shortcut Professional Tip
For a faster methodology, Use a Strain Cooker like an Immediate Pot to cook dinner the pork stomach. It will scale back the cooking time to only 25 minutes underneath excessive stress, making the method a lot sooner.
Step 7 After the pork stomach has slow-cooked, add the chopped carrots, cubed tofu, and daikon. Cook dinner for one more quarter-hour, coated.
Step 8 Lastly, add the miso paste and stir till it melts into the broth. Prime with sliced inexperienced onions earlier than serving.
🥢 Miso Professional Tip
Chances are you’ll want to regulate the quantity of miso relying on how a lot dashi has evaporated throughout the gradual cooking course of. The best ratio is 1 tbsp of Miso Per Cup of Liquid. As soon as the miso is added, don’t permit the stew to boil to take care of the pure umami flavors.
Recipe Variations
In case you’re seeking to change up the meat, you may simply adapt this recipe by utilizing chuck roast beef to create my Miso Stew, for a richer, heartier variation!
Pairing Suggestions
Pair this stew with Japanese sides like my Garlic Butter Enoki Mushrooms, which add a wealthy, savory distinction to the hearty stew, or a Hiyashi Wakame Salad for a lighter, refreshing different. To enrich the dish additional, serve it alongside a light-weight protein corresponding to my Tako Carpaccio or Japanese Model Boiled Squid.
Steadily Requested Questions
Can I make this stew forward of time?
Completely! This stew really tastes higher the following day, because the flavors proceed to develop. Simply retailer it in an hermetic container within the fridge.
Can I add different greens to the stew?
Sure! Be at liberty so as to add potatoes, mushrooms, or any root greens you want. Simply be sure to regulate the cooking time accordingly.
How do I regulate the seasoning if it is too salty?
If it’s too salty, add a bit of extra dashi to steadiness it out.
Storage Suggestions
To retailer leftovers, place them in an hermetic container and refrigerate. It will hold the stew contemporary for 5-7 days.
Different Recipes You Would possibly Like
Watch How To Make It
- 2 lbs Pork Stomach
- 1 tsp Salt
- 2 tbsp Japanese Sake
- 1/2 tbsp Cooking Oil impartial, excessive temp
- 1/4 Cup Onions chopped
- 6 1/4 Cups Dashi
- 3 Cups Cabbage chopped
- 14 oz Tofu mushy or agency
- 1 Cup Carrots chopped
- 1 Cup Daikon chopped
- 6 tbsp Miso
- 1 Stalk Inexperienced Onions
-
Collect all of the substances.
-
Peel the daikon and minimize it into cubes. Soak the cubes in water for five minutes to scale back the bitterness. Drain and set them apart.
-
Chop the cabbage, carrots, and tofu into bite-sized items and set them apart.
-
Lower the pork stomach into bite-sized items and season generously with salt.
-
Warmth 1/2 tablespoon of cooking oil in a big Dutch oven or pot over excessive warmth. As soon as the oil is scorching, add the pork stomach and sear on all sides till browned, about 3-4 minutes. Add within the Japanese sake, cook dinner for 30-45 seconds then take away the pork stomach and set it apart.
-
In the identical pot, add the chopped onions and cook dinner for 1-2 minutes till golden brown.
-
Pour within the dashi, chopped cabbage, and seared pork stomach. Carry the combination to a boil, then scale back the warmth to low. Cowl and simmer for 1 hour.
-
As soon as the pork stomach is tender, add the chopped carrots, tofu, and daikon. Cook dinner for one more quarter-hour, coated.
-
Stir within the miso paste till it melts into the broth. Prime with sliced inexperienced onions earlier than serving.
Energy: 594kcal | Carbohydrates: 7g | Protein: 12g | Fats: 57g | Saturated Fats: 20g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Ldl cholesterol: 73mg | Sodium: 686mg | Potassium: 341mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3599IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg
*Values Primarily based Per Serving
