My friend, Kaoru S., made this for a potluck and it was so yummy, I asked her to show me how to make it. Of course, she doesn't use a recipe, so I stood next to her counting scoops and trying to get an estimate as to how much of what she put in it.
She put small spoonfuls of this sauce on sauteed eggplant, mixed some in with slivered cucumbers and somen (thin noodles) for a salad, and uses it as the sauce for pork and cabbage saute. It is also a great dip for raw cucumber and carrot sticks. So yummy!
130 gms Akadashi Miso (see pic.)
130 gms ground meat - she used pork/beef mix this time.
2 1/2 Tbsp. Mirin (sweet rice wine)
2 1/2 Tbsp. Sake
7 large Tbsp. Sugar - REALLY!
1 Tbsp. Soy Sauce
She mixed the raw meat with the other ingredients in a small sauce pan. Turned the pan on low, and mixed till all was blended and cooked. Then it was ready for use.
I loved the taste of this, but mixing raw meat with the miso just doesn't sound all that safe to me, nor does it seem like it would last very long in the fridge, so, I kind of remade the recipe for us. I call it Niku Nuki Miso. Meat and Soy Bean Paste Sauce without the Meat! I figure you can always mix the sauce in with cooked meat later (or raw).
Niku Nuki Miso
50 gm. Akadashi Miso
1 Tbsp. Mirin
1 Tbsp. Sake
3 1/2 Tbsp. Sugar
1/2 Tbsp. Soy Sauce
Mix and cook till blended. I store it in the fridge and take out a Tbsp. when I need it. It doesn't make too much, and will last much longer, I think.