Miso Bolognese Udon

Method

1. Finely chop the onion, carrot and shiitake into 5 mm pieces and mince the garlic. Loosen the miso in a few spoonfuls of the dashi so it mixes in without lumps.

   Add in this stepWhite miso (shiro miso) 2 tbspDashi or water 20 ml

2. Heat the oil in a deep 24 cm frying pan over medium heat and cook the onion, carrot, shiitake, garlic and ginger for 5 min, until the onion is translucent and the mushroom moisture has cooked off.

   Add in this stepNeutral oil 1 tbspOnion ½Carrot ½Fresh shiitake mushrooms 3Garlic cloves 1Grated ginger 1 tsp

   medium heat

3. Turn the heat up to medium-high heat, add the pork and beef and cook for 5 min, breaking them up with a spatula. Move on when no pink remains and brown marks form on the bottom of the pan.

   Add in this stepMinced pork 160 gMinced beef 80 g

   medium-high heat

4. Add the tomato paste and fry for 1 minute to cook out its sharpness, then stir in the loosened miso, the rest of the dashi, the passata, soy sauce and mirin. Simmer uncovered over medium-low heat for 12 min, stirring now and then. When a spatula drawn across the bottom leaves a trail that fills in slowly, turn off the heat and stir in the butter.

   Add in this stepTomato paste 1½ tbspDashi or water 180 mlTomato passata 160 mlSoy sauce 2 tspMirin 2 tbspButter 15 g

   medium-low heat

5. Bring plenty of water to a rolling boil in a 20 cm pot over high heat, add the frozen udon and cook for 1 min 30 sec, until the noodles separate and are soft right through. Drain and shake off the water.

   Add in this stepFrozen udon noodles 400 g

   high heat

6. Set the sauce pan over low heat, add the udon and toss for 1 min. If the sauce is too thick, add 1 to 2 tbsp of the noodle water. Serve topped with spring onions, sesame seeds and shichimi.

   Add in this stepSpring onions, finely sliced 10 gToasted sesame seeds 1 tspShichimi togarashi (Japanese seven-spice) to taste

   low heat