Miso Sauce Spaghetti
Tags: Dinner Japanese Pasta Pork
Yield: 2
- Ground pork 100 g
- The white part of a Japanese leek 1/2
- Onion 1/2 (100 g)
- Garlic 1 clove
- Ginger 1 piece
- Red wine (or sake or white wine) 2 tablespoons
- ● Miso 1 tablespoon (see hints)
- ◆ Gochujang 1 teaspoon
- ● Soy sauce 1 teaspoon
- ● Japanese Worcestershire-style sauce 1 teaspoon
- ● Water 3 tablespoons
- Olive oil (or vegetable oil) A small amount
- Sesame oil A small amount
- Pepper A small amount
- Pasta 2 to 3 portions
- Grated cheese (optional) A small amount
- Shichimi spice (optional) A small amount
- Chop up the onion and garlic finely. Cut the white part of a leek into thin rounds. Grate the ginger. Mix the ● ingredients together.
- Put the olive oil, garlic, onion and leek into a frying pan and stir fry patiently over low heat.
- When the onion and leek have become soft and translucent, add the ground pork and ginger and stir-fry.
- When the meat is cooked through, add the wine.
- Add the ● ingredients and simmer down until there's just a little sauce left in the pan. Drizzle in some sesame oil to finish. Add black pepper.
- Serve the meat-miso sauce over al dente pasta. Top with grated cheese and/or shichimi spice to taste.
