Miso, Pork, and Walnut Dip for Vegetables

Ingredients

• 1/4 cup walnuts, toasted
• 1/2 cup dark miso, such as aka, hatcho, or mugi
• 2 tablespoons mirin
• 1 teaspoon sugar
• 2 tablespoons homemade or instant dashi
• 1 tablespoon vegetable oil
• 1/4 cup minced yellow onion, from about 1/4 medium onion
• 1/4 cup ground pork

Directions

1. Crush the walnuts with a mortar and pestle or pulse them in a food processor until they’re finely broken down and crumbly, with a few little pieces still welcome.
2. In a small bowl, mix the miso, mirin or sake, sugar, and dashi until combined. Put it aside for the moment.
3. Warm the oil in a small saucepan over medium heat until it shimmers. Add the onion and cook, stirring, until it turns soft and translucent, about 3 minutes. Add the pork and cook, using a spoon to break it into small pieces, until it browns, about 6 minutes. Stir in the walnuts.
4. Add the miso mixture and continue cooking and stirring until everything reduces into a thick paste, about 3 minutes. Turn the heat down as needed so the mixture doesn’t scorch.
5. Transfer the miso dip to a bowl and serve it with raw or cooked seasonal vegetables. Store the dip in an airtight container in the refrigerator for up to 1 week.