Ground Beef and Miso Meat Sauce
ID: 6807d3be...
A rich, groundbreaking Japanese-style pasta sauce made without any tomatoes, relying on ground beef, koji miso, butter, and umami seasoning (Hime). Using the 'drip-extraction' technique advocated by meat virtuoso Mr. Morita, which utilizes sugar to draw out moisture, the meat’s natural flavor and aroma are maximized.
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🍳 Cooking Flow
Sprinkle sugar over the ground beef, wrap it in paper towels, place a weight on top, and let it sit for 15 minutes to remove excess moisture. → Slowly stir-fry coarsely crushed garlic in olive oil to release its aroma, then add the umami seasoning. → Add the moisture-drained ground beef and koji miso to the pan and stir-fry gently over low heat. → Add pasta boiled 1 minute less than directed, butter, and pasta cooking water; toss together over medium heat to emulsify. → Plate the pasta and drizzle with fresh extra virgin olive oil to finish.
Cooking Steps
Brief Cooking Order
Sprinkle sugar over the ground beef, wrap it in paper towels, place a weight on top, and let it sit for 15 minutes to remove excess moisture. → Slowly stir-fry coarsely crushed garlic in olive oil to release its aroma, then add the umami seasoning. → Add the moisture-drained ground beef and koji miso to the pan and stir-fry gently over low heat. → Add pasta boiled 1 minute less than directed, butter, and pasta cooking water; toss together over medium heat to emulsify. → Plate the pasta and drizzle with fresh extra virgin olive oil to finish.
Introduction
A rich, groundbreaking Japanese-style pasta sauce made without any tomatoes, relying on ground beef, koji miso, butter, and umami seasoning (Hime). Using the 'drip-extraction' technique advocated by meat virtuoso Mr. Morita, which utilizes sugar to draw out moisture, the meat’s natural flavor and aroma are maximized.
Step 1
Sprinkle sugar (a little less than 1 tsp) evenly over one side of the ground beef, flip it onto a tray lined with paper towels, and sprinkle the other side with sugar (a little less than 1 tsp).
Step 2
Place another layer of paper towels over the meat, add a suitable weight (the video uses a square whiskey bottle), and let it sit for about 15 minutes to draw out the excess moisture (drip).
Step 3
Crush 2 cloves of garlic with the side of a knife and chop them roughly.
Step 4
Boil water for the pasta and add salt to reach a 1.5% concentration (15g salt per 1L water). Add olive oil (1 tbsp) and garlic to a frying pan and cook over medium heat to release the aroma.
Step 5
Add pasta to the boiling water and cook for 1 minute less than the package directions (approx. 7 minutes).
Ingredients List
Important Notes
By sprinkling sugar on the ground beef, osmotic pressure draws out the 'drip' (excess moisture) that contains the meat's unpleasant odors. This significantly enhances the final aroma and flavor of the meat. 💡
Be sure to use 'low heat' when stir-frying the ground beef and miso. Cooking over high heat will toughen the meat and burn the miso, ruining the flavor. ⚠️
Set the salt concentration for the pasta water to 1.5%—slightly higher than usual—to ensure the pasta itself is well-seasoned, which is the secret to a professional result. 🍳
The fats in the butter and the ionic compounds in the umami seasoning (Hime) react with the pasta water to create a powerful emulsification effect, making the sauce coat the pasta perfectly. ✨
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