½poundground turkeychicken, beef, or pork (8 ounces)
1tablespoongingergrated (about 1 inch), heaping
1clovegarlicminced
1teaspoonsoy sauce
1Tablespoonmiso red or white
½teaspoonchili powderor red pepper flakes
12lettuce wraps
green onionsesame seeds, or cilantro, optional toppings
Instructions
For the quick-pickled vegetables: Shred the carrot and daikon and place in a large jar. (The wider, the better.) Combine the rice vinegar, sweetener, and salt in a small sauce pan and bring to a boil. As soon as it boils, remove from heat and pour over the vegetables (it's okay if they're not fully covered - we're not really fermenting them). Close the jar and let sit for 30 minutes (or overnight).
For the miso meat: mix together the meat, ginger, garlic, miso paste, and chili powder in a large bowl. Heat a pan to medium-high heat and add the meat mixture. DO NOT STIR. Let it fully brown on one side, then flip and wait another 2 minutes for it to brown. Then break it apart with a spatula and cook thoroughly. Remove to a paper-towel-lined plate to cool.
Wash the lettuce cups and pat them dry. Fill with a few tablespoons of the meat mixture and top with the quick-pickled vegetables. Enjoy!