Our favorite izakaya in Japan serves this meaty miso dip to all customers. I wanted to try making it, and asked the chef to tell me the name of the dish. Instead, he shared the whole recipe! He gave me permission to share it, as long as I credit Fujiya and Chef Yoshimitsu Tani.

Shout out to the kind redditors here who helped answer a couple questions I had about translation.

Fujiya’s Meaty Miso Dip Recipe

1. In a large, nonstick skillet, heat a splash of oil and briefly sauté 20 grams minced garlic (about one medium-sized head of garlic) and 30 grams minced ginger (about a fat, 2-inch knob), then add 2 pounds ground pork, breaking it up thoroughly and sautéeing it until well-browned.
2. In a large mixing bowl, combine the following:
   1. 200 g Shinshu Miso
   2. 200 g White Miso
   3. 300 g Red Miso
   4. 50 g Gochujang (Korean chili paste)
   5. 30 g Doubanjiang (fermented bean chili paste)
   6. 50 g Tianmianjiang (sweet bean sauce)
3. Add this mixture to the sautéed pork, along with 30 g chopped cashews, 30 g chopped walnuts and 30 g toasted sesame seeds.
4. Stir in 1 bottle Kewpie mayonnaise (450 g) and you’re done!

If you want to read how we discovered Fujiya — and Higashiomi in general — I wrote about it on my substack: https://kittbo.substack.com/p/dress-up-green-cabbage-with-a-meaty