Meat-Miso For Topping Ramen

This is a delicious meat-miso perfect for topping ramen.
It's also great for making mapo dofu and mapo eggplant!

Ingredients: 5 servings

Ground combined pork and beef
300 g
2 tablespoons
1 teaspoon
Garlic (finely chopped)
1 clove
Sesame oil
1 teaspoon
Shaoxing wine
1 tablespoon


1. Heat the frying pan well, then add 1 teaspoon sesame oil. Add the ground meat and stir-fry well.
2. When the meat's juices turn transluscent and the meat becomes crispy, add the garlic, doubanjiang, and tianmianjian and stir-fry well.
3. Drizzle 1 tablespoon of cooking sake inside the edges of the pan and evaporate the alcohol.
4. Gently mix, transfer to a shallow tray, and let cool. Once the flavors have been absorbed, it's ready. It's even more delicious if you let it sit for a few hours to really soak up the flavor.
5. If you make a lot, you can easily store it in the freezer.
6. Use it in "Mapo Glass Noodles" (Recipe ID: 1854139)
7. "Mapo Eggplant" (Recipe ID: 1386345)
8. "Mapo Dofu" (Recipe ID: 219774)

Story Behind this Recipe

-I wanted to eat some delicious miso ramen!
-Watch the instructional video here (in Japanese, registration required): (from the 2:06 point)