Recipe: Pork Rib Stewed in White Miso Sauce

Today’s recipe is a favorite of mine: Pork Rib stewed in white miso sauce.

This is a healthy pork dish that actually drains off much of the pork fat through the hours of cooking time, yet retains the rich flavor of the meat deliciously highlighted by the essence of white miso paste.


Kakuni: Pork Ribs in White Miso Sauce


  • 1 pound pork rib meat
  • 1 cup Hakkaisan Sake
  • 3-4 slices of fresh ginger root
  • 1 green onion
  • 2 cups dashi (Japanese fish stock)
  • 5 oz. white miso*
  • 2 tbs light soy sauce**
  • a handful of spinach
  • hot mustard to taste

*If you don’t have white miso, you can substitute 3.5 ounces of regular miso but add 1 oz. brown sugar

**If you don’t have light soy sauce, you can substitute 1 teaspoon regular Soysauce

Recipe Instructions

1. Cut pork into 1.5 inch blocks.
Put pork blocks, ginger, green onion, Hakkaisan Sake and enough water to cover the meat into a pot and bring to boil.

2. Move pork and liquids to an oven safe dish.
Cover the dish with aluminum foil and cook in the oven for 3 hours at 250F
During cooking, add hot water if needed to keep the pork covered with liquid.
Note: If preferred, you can cook in the pressure cooker for 30 to 40 minutes instead of in the oven.

3. Remove pork onto a tray and let cool.
Once cool, gently wash pork in a bowl of water to remove any sediment from the cooking liquid.

4. Put pork with 2 cups of dashi soup stock in a separate pot and bring to boil.

5. Move pork and dashi liquid into a clean oven safe dish.
Dissolve Miso paste and Soy Sauce into the dashi liquid.
Cover the surface with wax paper and cook in the oven for 30 minutes at 300F.

6. Serve when slightly cooled down.
Garnish with boiled spinach and hot mustard.