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.
- 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
- 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.
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