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A friend of mine who spent some time in Japan shared this recipe with me. She said it was the go-to comfort food among her student friends. Japanese mac and cheese.
It's not so much a recipe as a list of adjustable ingredients. Primarily, you need excellent miso (I like a local restaurant-made brand of ginger miso), real mirin (not from a big chain store) and whatever selection of meat and veggie you have on hand. And ginger, don't leave out the ginger. I almost always start with Napa cabbage and then add whatever else I have. Broccoli and brussel sprouts are especially tasty. I cook on high heat, with a little oil, the meat and veg. Turn the heat way down, add the ginger (usually an inch, grated) then the miso (about 2 tablespoons, depending on how much I'm making. My standard is enough to feed two) then the mirin (two or three good splashes). I mix it up real well to coat everything, once it starts to simmer, I taste. Sometimes it needs a bit more. But don't cook the miso too much. Not tasty. Add a dash of sriracha. Serve over rice. So healthy and so good.