Tofu topped with niku miso. This is a wonderful combination!

Tofu topped with niku miso 　　つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊

Tofu no niku miso kake（豆腐の肉みそかけ）

I put flavorful meat miso(=niku miso) on top of tofu.

Nikumiso is a dish made by frying minced meat and seasoning it with miso, sugar, and other seasonings. Minced pork is the most common, but minced chicken or a mix of minced beef and pork is also sometimes used.

The niku miso with the spiciness of gochujang and the umami of red miso is perfect for rice. Tofu is the main dish, so it is healthy(*ˊᵕˋ)♡‧₊

Gochujang is a Korean seasoning that has both sweetness and spiciness. If you don’t have gochujang available, increase the amount of red miso a little.

It is also recommended as a topping for rice, ramen, and hiyashichuka. I always make large quantities and freeze them.

Niku miso can be stored in the refrigerator for about 5 days or in the freezer for about 1 month. When Niku miso cools, the fat will solidify, so warm it up in the microwave before eating.

If you want to know more about miso, please click here.　👉　Japanese traditional seasoning miso

What types of tofu are there??

To make tofu, soybeans are first soaked in water overnight and ground in a blender. Add water to this, bring to a boil, then squeeze. This will separate the soy milk and okara. Tofu is made by mixing bittern with soy milk.

Tofu is low in fat and high in protein. It is also rich in calcium.

Tofu has a light taste, so it is an ingredient that can be easily used in any kind of Japanese, Western, or Chinese cuisine. The types of tofu are divided into “momen”, “soft” and “kinugoshi”.

Momen means cotton, and kinu means silk.

Momen has a firm texture and the taste of seasonings is easy to get used to.
Kinugoshi has a smooth texture and a light taste. Soft is right in the middle.

Use whatever you like. I used soft tofu.

NUTRITION FACTS

348 kcal Protein 22g Fat 24g Carb 10g Salt Equivalent 1.4g

INGREDIENTS　(4SERVINGS)

• soft tofu 480g
• minced pork 300g
• garlic 5g
• ginger 5g
• chili pepper 1g
• sesame oil 3g
  • ☆red miso 30g
  • ☆gochujang 5g
  • ☆soy sauce 10g
  • ☆sugar 20g
  • ☆sake 10g
  • ☆water 80g
• ★potato starch 3g
• ★water 40g
• chopped green onions 10g

COOKING INSTRUCTIONS

①Chop the garlic and ginger. You can also grate these.

②Fry minced pork, garlic, ginger and chili pepper in sesame oil.

③Add red miso, gochujang, soy sauce, sugar, sake and water and simmer.

④When it boils, turn off the heat and add the potato starch dissolved in the water.

⑤When it boils again, turn off the heat.

⑥Heat up the tofu in the microwave．

⑦Put niku miso and green onions on the tofu.

MEMO

When making niku miso, it is better to use red miso. The red miso that I always use is Fundokin’s “Ofukuro Akamiso”. The scent is not too strong, so it is easy to match with various dishes.

I love this gochujang and have bought it many times.