• Gather all the ingredients. I use an electric pot for this recipe and others in the 10-Minute Meal series. You also could use a regular saucepan on the stove.
  
• Thinly slice 2 green onions/scallions into small rounds. Set aside some for garnish.
  
• Peel and grate 1 inch ginger (I use a ceramic grater). Set aside.
  
• To mix the sauce, add 2 Tbsp miso to a small bowl. Add ½ Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp mirin, 1 Tbsp sake, and 1 tsp potato starch or cornstarch. Stir until smooth and well combined.
  
• Heat the saucepan over medium-high heat or on Mode II (600W) for the electric pot. When it's hot, add ½ Tbsp toasted sesame oil and 6 oz ground pork.
  
• Sauté the meat, breaking up the clumps with a spatula. Add the grated ginger with juices and keep stirring.
  
• When the pork is almost no longer pink, add most of the green onions, reserving some for garnish.
  
• When the green onions are coated with oil, give the sauce mixture a final stir and add it to the pot.
  
• Stir to incorporate and thicken the sauce. Continue to sauté and reduce the cooking liquid until it reaches the desired thickness.
  
• Transfer the niku miso to a serving bowl. Sprinkle with green onions. Enjoy!
  

To Store

• Transfer any leftovers to an airtight container and store in the refrigerator for up to one week. Reheat only the portion you will serve. You can also freeze it up to 3–4 weeks.