Have been wanting to make andasu (abura miso) for some time now.
In Okinawan, "anda" means oil or fat and "su" is miso.
It shouldn't be confused with nikumiso which is also made with pork and miso.
Nikumiso tends to have more "stuff" in it like onions, garlic and other goodies.
The recipe I found online was so easy and delicious.
Andasu (abura miso) : translated from "Okinawa's Cooking Book
100 grams pork belly
100 grams miso (soy bean paste)
1/4 cup sugar
1 tablespoon sake (rice wine) or awamori (Okinawan sake)
1/2 to 1 tablespoons mirin (sweet rice wine)
ginger, grated (optional)*
Cover pork belly with water and simmer for at least 30 minutes or until tender
Let cool and mince
In a pan, put the minced pork in and on low heat heat up the pork
When the oil starts to come out of the pork fat, add the miso and mix the two together
Add the sugar, sake and mirin.
Cook everything thoroughly without burning.
*if you add ginger, add it a little at a time to taste
NOTES: I made this on a rainy day while making rafute, so I used most of the pork belly for rafute and used enough pork belly to make half of this recipe.
Instead of Japanese sake, I used awamori. I didn't add the ginger and made a mistake with the amount of mirin (adding too much).
This was really good on rice.
This was good in musubi also.
I'm making this again.