Ingredients (2 servings)
| Ground Beef | 200 g |
| Eggplant | 1 |
| Onion | 1/4 |
| Carrot | 1/4 |
| Celery | 1/4 |
| [A] | |
| Koji Grain Miso | 1 tbsp |
| Cup Breadcrumbs | 1/3 |
| Egg | 1 |
| Black Pepper | 1/4 tsp |
| [B] | |
| Koji Grain Miso | 1 tbsp |
| Water | 1 tbsp |
| Tomato ketchup | 1 1/2 tbsp |
| Tonkatsu Sauce | 1/2tbsp |
| Olive Oil | 2/3 tbsp |
How to Make
| 1 Preheat the oven to 200°C. |
| 2 Add the ground meat and [A] and mix well, then mix in the chopped vegetables. |
| 3 Place in the oven and bake for 45 minutes. After cooling, cut into pieces and pour the sauce mixed with [B]. |
| 4 Add [B] and simmer for about 5 minutes while crushing the tomatoes. |
A simple yet satisfying dish, this sautéed combination of potatoes and broccoli is elevated with the rich umami of koji grain miso.
The miso adds a gentle sweetness and depth that coats each bite, creating a warm, savory flavor with a subtle Japanese touch.
Perfect as a wholesome side or a quick, comforting addition to any meal.