Summary

Ingredients

• 600 g udon noodles, fresh or pre-cooked, alternatively spahetti
• 500 g round beef
• 1 leek stick (s)
• 3 spring onion (s)
• 2 cloves garlic)
• 0.25 ¼ cucumber (s)
• 250 g miso paste, 50:50 liht and dark, otherwise only dark
• 80 g iner
• 8 tablespoon soy sauce
• 200 ml sake
• 50 ml Mirin, alternatively sake or water
• 3 tablespoon sugar
• salt and pepper
• Oil for frying

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Instructions

1. Wash the leek, shake it dry, cut in half lengthways and cut into fine strips. You can also cut it first and then wash it in a sieve under running water, which is easier. Then peel the ginger and cut as finely as possible. I usually make fine strips, but you can also grate it. Peel the garlic and also finely chop it. Combine these three ingredients.
2. Wash the spring onions too. Cut off the upper, green part and add, if desired, cut into rings. Cut the rest of the onions into thin strips. Wash the cucumber, cut in half and then cut into thin pieces, strips or quarters.
3. Put some oil in a pan or ideally a wok and heat briefly. As soon as the oil is warm, add the leek, garlic and ginger and fry briefly until it begins to smell. Then add the minced meat and fry until crumbly. Season with a little pepper.
4. Mix the sake, mirin, miso paste, soy sauce and sugar, pour over the mince and let it boil down until it becomes thick, which takes about 8 to 10 minutes.
5. Add the pasta and toss again briefly in the sauce. If you take packaged udon noodles, simmer for about 2 minutes. If you have already cooked pasta, only heat it briefly in the sauce.
6. Either sprinkle the cucumber and spring onions over the plate or fold in just before you take it off the stove, then leave on the stove for a maximum of 1 minute so that the cucumber stays crisp.
7. A quick Japanese dish. I took it from a cookbook and adapted something.