Japanese Bolognese

Ingredients for 2 servings:

• 400 g minced beef, alternatively soy mince
• 2 cm ginger root, fresh
• 1 bunch of spring onions
• 1 clove(s) garlic
• 4 tbsp miso
• 3 tbsp soy sauce
• 100 ml mirin, alternatively sherry
• 2 tbsp dashi powder
• 1 tbsp sugar
• 400 g noodles (udon), fresh
• ¼ cucumber(s)
• 2 tbsp sesame seeds, white and black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Udon with miso mince sauce

Peel and finely chop the ginger and garlic clove. Finely slice the spring onions, reserving a small portion for garnish. Wash and deseed the cucumber, and slice into very fine strips, approximately 6 cm long. Sauté the spring onions, ginger, and garlic in neutral oil in a wok over high heat until translucent, then add the ground beef. Continue frying until the meat is cooked. Stir in the miso paste, soy sauce, mirin, dashi powder, and sugar, and simmer everything over low heat for about 5 minutes. Meanwhile, cook the udon noodles according to the package instructions. Divide the cooked noodles among bowls, spoon the meat sauce over them, and garnish with cucumber strips, spring onion rings, and sesame seeds.