Miso-ginger ground pork and summer squash donburi

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Miso-ginger ground pork and summer squash donburi

Dairy-Free, Gluten-Free

2 Servings, 750 Calories/Serving

25–40 Minutes

Japanese-inspired comfort food in a bowl, our pork and squash donburi over fluffy white rice is satisfying and warming on a cold winter evening.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup short-grain white rice
  • ¼ pound organic baby turnips
  • 2 tablespoons rice vinegar
  • 10 ounces ground pork
  • 1-inch piece organic fresh ginger
  • 1 or 2 cloves organic peeled fresh garlic
  • 2 organic yellow or other summer squash
  • 3 organic scallions
  • 1 tablespoon miso
  • Sun Basket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - garlic - molasses - ginger - porcini powder)

Nutrition per serving

Calories: 750, Protein: 25g (50% DV), Fiber: 8g (32% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 55mg (18% DV), Sodium: 950mg (40% DV), Carbohydrates: 90g (30% DV), Total Sugars: 12g, Added Sugars: 1g (2% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the turnips.


Pickle the turnips

  • Scrub or peel the turnips; cut the turnips into ¼-inch-thick matchsticks.
In a small sauce pot, bring the rice vinegar and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the turnips, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.


Prep the remaining ingredients

  • Cut a small corner from the ground pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.


Cook the pork and squash

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the ginger and garlic and cook until fragrant, about 30 seconds.
Add the squash, miso, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the pork is cooked through, the squash is tender, and the sauce is thickened, 3 to 4 minutes. Stir in the “oyster sauce” blend and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the pork and squash. Garnish with the pickled turnips and scallions and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice and turnips.
  • Press the garlic (if you have a press).
  • Measure the ginger and garlic.
  • Add the garnishes.