Monday, May 26, 2014

Spaghetti with Miso Meat Sauce

Another awesome recipe from Tadashi Ono & Harris Salat's Japanese Soul Cooking. This take on pasta is like a cross between Italian Bolognese and Chinese Jajiang Mian, with the quintessential Japanese ingredient being Miso. I've made a few adjustments, substituting regular chicken stock for the torigara stock, and red miso for the Hatcho miso. 

1 lb. dried spaghetti
1 cup low sodium chicken stock (or 1 cup water+2 tsp. chicken powder)
1/2 cup sake (or 2 tbsp. rice wine and 1/c cup water)
1 tsp. hot bean sauce
4 tbsp. mirin
4 tbsp. red miso
1 tsp. rice vinegar
2 tbsp. sesame oil
1 tbsp. chopped ginger
1 tbsp. (3 large cloves) chopped garlic
5 scallions, finely chopped (separate white parts from green)
1 lb. ground beef

1. For the sauce: combine the chicken stock, sake, hot bean sauce, mirin, red miso, and rice vinegar to a small blender/food processor. Blend briefly, up to 1 minute, until smooth. Set aside.

2. Heat the sesame oil in a sauté pan over medium heat. Add the ginger, garlic and the white parts of the scallions and cook for about 30 seconds. Add the ground beef and cook, stirring constantly, for about 1 minute. Add the sauce. Reduce heat to a simmer and cook 5-6 minutes.

3. In the meantime, cook the pasta according to package directions until al dente. Drain the pasta in a colander & set aside.

4. Add the drained pasta to the pasta sauce and toss briefly until well-combined. Turn off the heat and plate the pasta onto individual serving plates. Garnish with the sliced green parts of the scallions. 

Minced garlic, minced ginger, sliced green parts of scallions, sliced white parts of scallions. 

Mirin, red miso paste, hot bean paste, rice wine, rice vinegar. 

Sauce ingredients: chicken stock, sake, hot bean sauce, mirin, red miso, and rice vinegar blended briefly in a small blender/food processor.

1 lb. ground beef. 

Heat 2 tbsp. sesame oil in a large sauté pan. Add the minced garlic, ginger and white parts of the scallion. 

Add the ground beef. 

Saute until the beef is just cooked through. 

Add the sauce ingredients and simmer 5-6 minutes. 

In the meantime, cook the pasta al dente and drain. 

Add the hot pasta to the sauce and stir well.

Serve pasta in individual bowls and garnish with sliced green onion.

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