This is a recipe inspired by Harumi Kurihara. She used turkey mince and udon, which I substituted for organic beef mince and penne pasta.
15g fresh ginger, peeled.
400g beef mince
4 tbsp miso paste
1 tbsp castor sugar
400g Penne pasta
30 ml Mirin (Japanese rice wine)
30 ml soy sauce
200g cucumber, cut into strips to garnish
Boil the pasta as per packet instructions.
Finely chop ginger and fry in vegetable oil until fragrant. Add minced beef and brown. Add miso paste, mirin, soy sauce and sugar to beef mince and cook gently until it thickens.
By now, the pasta should be cooked. Drain and set aside. Plate pasta, add minced beef on top and garnish with cucumber.
The miso paste is very tasty, so if you want to leave out the soy sauce, you can. This makes a nice change from the cheesy pasta I usually make for the kids.