Mimiga Sashimi with Peanut Vinegar

Quick answer

Total time: 25 min
Level: Easy
Servings: 4 servings
Ingredients: 11

About this dish

Mimiga sashimi is an everyday Okinawan dressed dish, not raw pork.

Commercially cooked, sliced pork ear is rubbed with salt, briefly blanched, and kneaded in cold water to remove excess salt and fat before it is mixed with cucumber and bean sprouts in a dressing of peanut butter, white miso, vinegar, sugar, and salt. In this name, sashimi refers to a dressed preparation rather than uncooked meat. Cartilage in the ear supplies a firm, crisp bite comparable to jellyfish, while the vegetables keep the dish light. Prepared mimiga is sold in Okinawan supermarkets and markets, making the dish practical for home meals, institutional lunches, classes, and events.

Ingredients (4 servings)

Ingredient	Amount	Unit
commercially cooked sliced pork ear	80	g
salt for rubbing pork ear	2	tsp
water for blanching	1500	ml
cold water for rinsing	1000	ml
cucumber	100	g
bean sprouts	50	g
peanut butter	25	g
white miso	25	g
sugar	0.33	tsp
salt for dressing	0.33	tsp
vinegar	2	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Season

Sprinkle 2 teaspoons rubbing salt over 80g commercially cooked sliced pork ear, massage for 2 minutes, and rest for 10 minutes.

Bring 1000ml of the blanching water to a boil, blanch the pork ear for 1 minute, and remove.
2

Season

Transfer the blanched pork ear to 1000ml cold rinsing water and knead-wash for 1 minute.

Discard the water, drain the pork ear in a colander, and press to remove excess salt, surface fat, and moisture.
3

Heat

Cut 100g cucumber diagonally into fine strips.

Bring the remaining 500ml blanching water to a boil in a clean pot, cook 50g bean sprouts for 30 seconds, and drain and cool completely when the stems bend slightly but remain crisp.
4

Season

Whisk 25g peanut butter, 25g white miso, 0.33 teaspoon sugar, 0.33 teaspoon dressing salt, and 2 tablespoons vinegar in a bowl for 1 minute, until smooth and thick.
5

Finish

Immediately before serving, combine the pork ear, cucumber, and completely cooled bean sprouts, add the peanut vinegar, and toss evenly for 30 seconds. Divide among plates at once before the dressing becomes watery.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Cooked sliced pork ear salted and briefly blanched again
Finish cue: Immediately before serving, combine the pork ear, cucumber, and completely cooled bean sprouts, add the peanut vinegar, and toss evenly for 30 seconds.
Storage and reheating: Bring the remaining 500ml blanching water to a boil in a clean pot, cook 50g bean sprouts for 30 seconds, and drain and cool completely when the stems bend slightly but remain crisp.