Heat a frying pan over medium heat. Fry 250 g (9 oz) pork mince until it is just cooked through.

Mix ¼ cup (60 ml) red miso with 2 teaspoons light brown sugar and 2 tablespoons mirin in a small bowl to create a loose paste.

Pour the paste into the pan and mix.

Turn off the heat and set the pan aside.

Keep the pork and miso mix in an airtight container and refrigerate for up to 3 days.