Japanese Bolognese

Summary

Ingredients

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

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Instructions

1. Peel and finely chop the ginger and clove of garlic. Cut the spring onions into thin rings, set aside a small part for the garnish. Wash and core the cucumber and cut into 6 cm long, very fine strips.
2. Fry the spring onions, ginger and garlic in neutral oil in a wok over high heat until translucent, then add the minced beef. Continue frying until the meat is cooked through. Now stir in the miso paste, soy sauce, mirin, dashi powder and sugar and let everything simmer for about 5 minutes at a low temperature.
3. In the meantime, cook the udon noodles according to the instructions on the packet. Divide the cooked noodles in bowls, pour the minced meat sauce on top and garnish with cucumber strips, spring onion rings and sesame seeds.