All-Purpose Meat Miso

Chop the onion coarsely. A rough chop is fine, since you want the crisp texture as an accent.

Wash the ginger well and chop it coarsely with the skin on. Prepare a generous amount to bring out its aroma and texture.

Use the shiitake stems as well. Slice the stems thinly and chop the caps coarsely lengthwise. They add aroma and umami, and absorb the fat rendered from the pork.

Add a little vegetable oil to a frying pan, add the onion and ginger, and stir-fry briefly until fragrant. Do not overcook, so the texture remains.

Once the onion has softened slightly and the ginger becomes fragrant, add the ground pork.

Break up the meat as you stir, and cook until it changes color, letting the onion and ginger coat the pork.

Once the meat has changed color and the fat has rendered out, add the shiitake mushrooms and stir-fry briefly until they absorb the oil and soften.

Add a generous amount of sake and mirin, along with a little extra sugar, and simmer lightly to bring everything together.

Add plenty of miso and mix everything together as it dissolves.

Simmer until everything comes together and turns thick. Finish it moist rather than crumbly.

Finally, add plenty of white sesame seeds, mix everything together, and it's done.

Transfer to a storage container. You can eat it hot right away, but if storing, let it cool completely before refrigerating. Serve over freshly cooked rice with condiments such as myoga ginger or shiso leaves.