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ModOz Recipes
Miso Pork & Sesame Rice

Miso Pork & Sesame Rice

with Japanese Salad

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Whip up a modern Japanese meal that hits the spot! It stars miso paste, the Japanese staple ingredient made from fermented soy beans that is salty and full of flavoursome umami. We've mixed up the miso into a sweet and savoury sauce for tender pork, with some inventive sides for a classic meal that will surprise and delight.

Tags:Low Calorie
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

2 clove


1 bunch

spring onions

1 unit


1 unit


1 unit

long red chilli

1 bag


1 unit


1 packet

pork loin steak

1 sachet

mixed sesame seeds


½ tub

miso paste

1 bag

mixed salad leaves

1 packet

crispy shallots


1 tub

Japanese Dressing

(ContainsSesame, Gluten, Soya)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

2 tsp

soy sauce

(ContainsGluten, Soya)

2 tsp

rice wine vinegar

2 tsp

brown sugar

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2220 kJ
Fat16.2 g
of which saturates3.6 g
Carbohydrate48.2 g
of which sugars13.5 g
Protein44.3 g
Sodium993 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Large Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Cook rice
Cook rice

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Thinly slice the cucumber. Roughly chop the tomato. Thinly slice the long red chilli (if using). Roughly chop the coriander. Grate the carrot (unpeeled). Slice the pork loin steaks into 1cm strips. Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.


In a small bowl, combine the miso paste (see ingredients list), garlic, soy sauce, rice wine vinegar, brown sugar and water (for the sauce).


In the large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the pork strips and cook, tossing occasionally, until just cooked through, 2-3 minutes. Transfer to a plate and repeat with the remaining pork. Return the pan to a medium heat, add the miso sauce and cook, stirring, until bubbling and thickened, 4-5 minutes. Return the cooked pork to the pan and turn to coat in the sauce.


Add the spring onion and mixed sesame seeds to the jasmine rice and stir to combine. In a large bowl, combine the mixed salad leaves, carrot, cucumber, tomato, crispy shallots and Japanese dressing. Toss to coat and season to taste with salt and pepper.


Divide the sesame rice between plates, top with the miso pork and spoon over any sauce from the pan. Garnish with the coriander and chilli (if using). Serve with the Japanese salad. TIP: For the low-calorie option, serve with 1/2 the rice