By blending miso with pork, walnuts, and onions, you can create a deeply flavorful and savory Japanese-style dip that's perfect for raw and cooked vegetables. A little bit goes a long way, so once you have some in the refrigerator, you'll be able to eat it with many meals.
Why It Works
- Pork, nuts, onions, and more tame miso's salty-savory intensity just enough to make it perfect as a flavorful dip.
- Yield:Makes about 1 cup
- Active time: 20 minutes
- Total time:20 minutes
- 1/4 cup walnuts (1 ounce; 30g), toasted
- 1/2 cup dark miso (4 1/2 ounces; 130g), such as aka, hatcho, or mugi (see note)
- 2 tablespoons (30ml) mirin (see note)
- 1 teaspoon (4g) sugar
- 2 tablespoons (30ml) homemade or instant dashi (see note)
- 1 tablespoon (15ml) vegetable oil
- 1/4 cup minced yellow onion (1 3/4 ounces; 50g), from about 1/4 medium onion
- 1/4 cup ground pork (1 3/4 ounces; 50g)
Using a mortar and pestle or food processor, crush walnuts until fine and crumbly (some small chunks are okay).
In a small bowl, stir together miso, mirin or sake, sugar (see note), and dashi. Set aside.
In a small saucepan, heat oil over medium heat until shimmering. Add onion and cook, stirring, until softened and translucent, about 3 minutes. Add pork and cook, breaking it up into small bits with a spoon, until browned, about 6 minutes. Stir in walnuts.
Stir in miso mixture and cook, stirring, until reduced to a thick paste, about 3 minutes; lower heat as necessary to prevent scorching.
Scrape miso dip into a bowl, then serve with raw or cooked seasonal vegetables. The dip will keep up to 1 week in an airtight container in the refrigerator.