This miso ginger pork bowl has sweet savory ground pork served over a warm bowl of rice, and topped with scallions. It is loaded with umami-rich flavors and super easy to make in under 20 minutes.
Miso ginger pork bowl has all the essentials to make that hearty Japanese flavor. The combination of miso, soy sauce, and sugar creates the addictive sweet savoriness, and the ginger adds a refreshing pop to the flavor. The sauce is thickened with a starch slurry, creating the perfect consistency to pair with rice.
Ground meat is such a time saver when it comes to quick cooking. You can skip the cutting, meaning shorter prep time and less mess in the kitchen. It cooks fast, and absorbs the seasonings fast.
I also snuck in a whole onion and bell pepper to increase the volume, but only to the point where the flavors are not noticeable. A bit of hidden veggies are definitely a good bonus right?
Jump to:
Ingredients for this recipe
- Miso - Check the ingredients and make sure it is gluten-free. Some affordable brands contain wheat or barley, which may used during fermentation process. Many organic types do not contain gluten.
- Sugar - I like to use organic cane sugar, but any type works.
- Tamari soy sauce
- Freshly grated ginger
- Olive oil
- Ground pork
- Onion
- Yellow bell pepper - Or any color.
- Tapioca starch - Potato starch or corn starch work as well.
- Cold water - This is to make starch slurry.
- Cooked Japanese rice - Or any rice.
- Scallions
How to make miso ginger pork bowl
1. Make the seasoning mix. Combine the miso, sugar, tamari, and grated ginger together in a cup.
2. Cook the onion and pork. In a large pan, heat up the olive oil and cook the onion until it becomes translucent. Add in the ground pork and cook completely.
3. Season. Add in the bell pepper and the seasoning mix. Cook for another minute.
4. Thicken. In a small cup, combine the starch and water together. Pour the mix into the pan and keep stirring until the sauce thickens. Turn off the heat immediately when it reaches the desired consistency.
5. Serve. Serve the pork mix over rice, and top with scallions.
Frequently asked questions
Yes. This recipe works with ground chicken or ground beef.
I recommend to store the meat and rice separately, as the rice will get soggy if stored together. The meat can be stored in the fridge for up to 5 days, covered tightly. Microwave, or cook on the stovetop to warm up.
More rice bowl recipes...
Recipe
Japanese Miso Ginger Pork Bowl
Ingredients
- 2 tablespoons miso paste
- 2 teaspoons sugar of your choice
- 1 tablespoon tamari soy sauce
- 1 tablespoons freshly grated ginger
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 pound ground pork
- ½ yellow bell pepper finely chopped
- 1 tablespoon tapioca starch or potato/ corn starch
- ½ cup cold water
- 3 stalks scallions thinly sliced
- 4 cups cooked Japanese rice
Instructions
- Combine the miso, sugar, tamari, and grated ginger together in a cup. Mix well and set aside.
- In a large pan, heat up the olive oil and cook the onion until it becomes translucent - for about 3 minutes. Add in the ground pork and cook completely.
- Add in the bell pepper and the seasoning mix (from step 1). Cook for another minute.
- In a small cup, combine the tapioca starch and water together. Pour the mix into the pan and keep stirring until the sauce thickens. Turn off the heat immediately when it reaches the desired consistency.
- Serve over rice, and top with scallions.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Leave a Reply