{"id":4421,"date":"2014-09-04T14:30:58","date_gmt":"2014-09-04T05:30:58","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=4421"},"modified":"2014-09-04T14:30:58","modified_gmt":"2014-09-04T05:30:58","slug":"simple-miso-stir-fry","status":"publish","type":"post","link":"https:\/\/www.hyogoajet.net\/hyogotimes\/2014\/09\/simple-miso-stir-fry\/","title":{"rendered":"Simple Miso Stir-fry<\/b>"},"content":{"rendered":"

\n

\u00c2\u00a0<\/b><\/p>\n

Miso is a key ingredient in Japanese cooking but I was too scared to cook with it for a long time, mainly because I had no idea how! I stumbled upon this recipe when exploring the popular Japanese cooking site Cookpad last year and it started my love affair with miso. It\u00e2\u20ac\u2122s a super easy stir-fry with a Japanese twist. I hope you enjoy it and it inspires you to experiment more with Japanese ingredients too.<\/p>\n

 <\/p>\n

Serves 1-2<\/p>\n

 <\/p>\n

Ingredients <\/b><\/p>\n

 <\/p>\n\n\n\n
Thinly sliced pork<\/p>\n

Chinese (napa) cabbage<\/p>\n

Shimeji mushrooms<\/p>\n

Sesame oil<\/p>\n

Salt and black pepper<\/p>\n

 <\/p>\n

Miso*<\/p>\n

Mirin** (sweet rice wine for cooking)<\/p>\n

 <\/p>\n

*Awase (mixed) works best but you could also use white miso for a sweeter taste.<\/p>\n

**If you don\u00e2\u20ac\u2122t have mirin, you can substitute it with cooking sake with a pinch of sugar.<\/td>\n

150g<\/p>\n

4-5 leaves (from a 1\/4 of a cabbage)<\/p>\n

100g (about 1\/2 a large packet)<\/p>\n

1 Tablespoon<\/p>\n

A pinch of each (or to taste)<\/p>\n

 <\/p>\n

2 Tablespoons<\/p>\n

2 Tablespoons<\/p>\n

 <\/p>\n

\"Mirin-<\/a>
Mirin- a sweetened cooking alcohol.<\/figcaption><\/figure>\n

 <\/p>\n

 <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Method<\/p>\n

 <\/p>\n

    \n
  1. Cut the napa cabbage (and meat if needed) into bite sized-pieces and cut the roots off the shimeji mushrooms. Mix the miso and mirin in a small bowl.<\/li>\n
  2. Heat the sesame oil in a pan and add the meat. Fry on medium heat.<\/li>\n
  3. Once the meat cooks, add the shimeji mushrooms and the salt and pepper. Fry for around a minute.<\/li>\n
  4. Add the white hard part of the cabbage and fry for another minute or until it starts to soften.<\/li>\n
  5. Add the leaves, and once it starts to wilt add the miso sauce from step 1. Stir through the meat and vegetables and turn off the heat. Serve with rice.<\/li>\n<\/ol>\n

     <\/p>\n

    Variations <\/b><\/p>\n

     <\/p>\n

    Experiment with your favourite vegetables or meat. Don\u00e2\u20ac\u2122t be afraid to tweak the sauce either – if you like it sweeter add a pinch of sugar, if it\u00e2\u20ac\u2122s too sweet substitute some of the mirin with water. Some ideas to get you started.<\/p>\n

     <\/p>\n

    l\u00c2\u00a0 Add some thinly chopped carrot sticks for some extra colour.<\/p>\n

    l\u00c2\u00a0 Make it meat free by substituting the pork with other types of mushrooms – I like eringi and shiitake.<\/p>\n

    l\u00c2\u00a0 Make a mushroom and renkon (lotus root) stir-fry. Peel the lotus root and cut into thin slices. Add after the mushrooms have cooked to retain their crunchy texture.<\/p>\n

     <\/p>\n

     <\/p>\n

    Helen Yuan<\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    \u00c2\u00a0 Miso is a key ingredient in Japanese cooking but I was too scared to cook with it for a long time, mainly because I had no idea how! I stumbled upon this recipe when exploring the popular Japanese cooking site Cookpad last year and it started my love affair with miso. It\u00e2\u20ac\u2122s a super…<\/p>\n","protected":false},"author":104,"featured_media":4386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[8,103,409],"tags":[],"jetpack_featured_media_url":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2014\/09\/miso-stir-fry_courtesy-Helen.jpg","_links":{"self":[{"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/4421"}],"collection":[{"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/104"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=4421"}],"version-history":[{"count":0,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/4421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/4386"}],"wp:attachment":[{"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=4421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=4421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=4421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}