Stir fry the finely chopped ginger in sesame oil in a frying pan. Add the tianmianjiang and stir fry a little, then add the ground pork and stir fry until the color changes.
Add the ★ ingredients and stir fry well. Add a little sugar (optional). Finally, add the finely chopped green onion and stir-fry briefly.
This is a lightly-flavored meat miso that hasn't been thickened with katakuriko. If you want to make it thicker, pour in a katakuriko slurry.
For homemade tianmianjiang, see Recipe ID: 1714981. It's really handy since it can be used in many recipes.
I didn't add any garlic; if you would like to add it, use 1 clove worth that's finely chopped.
This meat miso is delicious with chopped bamboo shoots.
It's delicious if you double the amount of ginger. Don't use ground pork from a fatty cut, or the meat-miso will become greasy.
I didn't make this too salty, so you can enjoy it spooned over rice. Add more soy sauce or miso to taste.
Story Behind this Recipe
This is a family favorite.
If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry. If you make this without doubanjiang, you can use it in Japanese flavored dishes. If you don't have tianmianjiang, use a mixture of red miso, sugar and sake.