On a rare baby-free outing the other weekend I made it to Cho Cho San for lunch and it was delicious! One of our favourite dishes was the Japanese bolognaise so I thought I would try and recreate it at home.
My version is a tad healthier as I made it with chicken mince and lots of veges but it still retains the salty umami goodness that is miso. I served it with udon noodles but you could also have the bolognaise on ramen noodles or rice.
Miso bolognaise
Serves: 4-6
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, chopped
- 2 zucchini, chopped
- 200g mushrooms, chopped (i just used button but you can use whichever you like)
- 1 carrot, chopped
- 500g chicken mince
- 2 cloves garlic, crushed
- 1 tablespoon finely grated ginger
- ¼ cup green ginger wine or dry sherry, optional
- ⅓ cup miso paste
- 1 cup chicken stock
- 1½ cups tomato passata
- udon noodles, finely grated parmesan, sliced green onion and toasted sesame seeds to serve
Instructions
- Heat the oil in a large heavy-based saucepan over high heat. Cook the onion, zucchini, mushrooms, carrot, mince, garlic and ginger, breaking up any mince lumps with a spoon, for 15 minutes, until golden.
- Add the wine or sherry if using and cook for 1 minute, scraping the bottom of the pan.
- Add the miso, stock and passata. Bring to a simmer. Cook for 15 minutes, until thickened.
- Cook udon as per packet instructions. Serve bolognaise on udon. Sprinkle with parmesan, green onion and sesame seeds.
Notes
Any leftover bolognaise can be frozen in an airtight container for up to 3 months.
Fancy getting social?
Like on Facebook / Follow on Instagram
