• 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. Meanwhile, prepare the turnip.

• Peel the turnip; cut the turnip into ¼-inch-thick matchsticks.

In a small sauce pot, bring the rice vinegar and ¼ cup [½ cup] water to a boil. Remove from the heat, add the turnip, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. 

• 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.
• 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.

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, then reduce to a simmer. Cook, stirring occasionally, until the pork is cooked through, the squash is tender, and the sauce is thickened, 3 to 4 minutes. Stir in half the “oyster sauce” blend and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper and the remaining “oyster sauce” blend.

Transfer the rice to individual bowls and top with the pork and squash. Using a slotted spoon, remove the pickled turnip from the brine. Garnish with the turnip and scallions and serve.