Back
Beef and Miso Meat Sauce Pasta (No Tomato)
Step 1 / 11
0% Complete
1x
Loop
1
Prep the ground beef. Ice is added to ground meat during production to counter the heat from friction, so with beef about 10% is moisture rather than meat. To draw out this moisture, spread the ground meat over two layers of paper towel and sprinkle 1 teaspoon of sugar over the whole surface. The sugar comes out along with the water, so it does not go into the meat.
Ingredients for this step
Ground beef
120g
Sugar
2 teaspoons
4:30
~2 min
Report
Play Video
Previous
Next
Steps
Ingredients
1
Prep the ground beef. Ice is added to ground meat during production to counter the heat from friction, so with beef about 10% is moisture rather than meat. To draw out this moisture, spread the ground meat over two layers of paper towel and sprinkle 1 teaspoon of sugar over the whole surface. The sugar comes out along with the water, so it does not go into the meat.
Ground beef 120g
Sugar 2 teaspoons
4:30
~2 min
2
Pat it lightly to work the sugar evenly into the meat, then sprinkle another 1 teaspoon of sugar so that the grains are visible over the whole surface. Cover it with a lid (a plate or similar) and leave it that way until the dish is finished to draw out the moisture.
5:55
~5 min
3
At the same time, bring a large pot of water to a boil. Set a frying pan over medium heat and add 1 tablespoon of extra virgin olive oil. Since the beef itself releases fat, 1 tablespoon of oil is enough for the sauce.
7:07
4
Add salt to the boiling water (about 1.5% per 1L of water). Start boiling 160g of pasta for 7 minutes, one minute less than the 8 minutes on the package.
9:38
~7 min
5
Add 1/2 teaspoon of umami seasoning (Hi-Me) to the frying pan. Because its components dissolve easily in water and blend into the liquid, emulsification is promoted even with very little moisture.
10:03
6
Check the prepped ground meat. The sugar has almost disappeared, and the meat has lost its moisture and turned dry and meaty. The moisture that has come out (more than 10% of the weight of the meat) is not needed, so squeeze it lightly and discard it. This dramatically improves the aroma of the meat.
10:14
7
Add 1 heaping tablespoon of miso to the drained ground meat and put it straight into the frying pan.
11:09
8
Lower the heat and cook it slowly. Heating gently at low temperature keeps the moisture in the ground meat. Almost no liquid comes out, the ground meat coats itself in the olive oil and absorbs it, and the fat from the meat itself comes out. The small amount of remaining sugar combines with the miso to become the pasta sauce.
11:30
~5 min
9
One minute before the pasta is done, keep the heat very low and add 10g of butter for aroma. It mixes in the moment the pasta goes in, so be careful not to cook off the butter's aroma or draw out excess moisture.
12:24
~1 min
10
Transfer the pasta, boiled for 7 minutes, to the frying pan and add 1 tablespoon of the pasta cooking water.
12:51
11
Raise the heat and toss it briefly; it emulsifies and it is done. Serve on a plate. The ground meat finishes beautifully, retaining a slight reddish color.
13:04
~1 min
1
Step 1
Prep the ground beef. Ice is added to ground meat during production to counter the heat from friction, so with beef about 10% is moisture rather than meat. To draw out this moisture, spread the ground meat over two layers of paper towel and sprinkle 1 teaspoon of sugar over the whole surface. The sugar comes out along with the water, so it does not go into the meat.
Ground beef
120g
Sugar
2 teaspoons
2
Step 2
Pat it lightly to work the sugar evenly into the meat, then sprinkle another 1 teaspoon of sugar so that the grains are visible over the whole surface. Cover it with a lid (a plate or similar) and leave it that way until the dish is finished to draw out the moisture.
Ground beef
120g
Sugar
2 teaspoons
3
Step 3
At the same time, bring a large pot of water to a boil. Set a frying pan over medium heat and add 1 tablespoon of extra virgin olive oil. Since the beef itself releases fat, 1 tablespoon of oil is enough for the sauce.
Extra virgin olive oil
1 tablespoon
4
Step 4
Add salt to the boiling water (about 1.5% per 1L of water). Start boiling 160g of pasta for 7 minutes, one minute less than the 8 minutes on the package.
Pasta (quick-cooking, 8-minute type)
160g
Salt (for boiling the pasta)
1.5% per 1L of water
5
Step 5
Add 1/2 teaspoon of umami seasoning (Hi-Me) to the frying pan. Because its components dissolve easily in water and blend into the liquid, emulsification is promoted even with very little moisture.
Umami seasoning (such as Hi-Me)
1/2 teaspoon
6
Step 6
Check the prepped ground meat. The sugar has almost disappeared, and the meat has lost its moisture and turned dry and meaty. The moisture that has come out (more than 10% of the weight of the meat) is not needed, so squeeze it lightly and discard it. This dramatically improves the aroma of the meat.
Ground beef
120g
7
Step 7
Add 1 heaping tablespoon of miso to the drained ground meat and put it straight into the frying pan.
Ground beef
120g
Miso
1 heaping tablespoon
8
Step 8
Lower the heat and cook it slowly. Heating gently at low temperature keeps the moisture in the ground meat. Almost no liquid comes out, the ground meat coats itself in the olive oil and absorbs it, and the fat from the meat itself comes out. The small amount of remaining sugar combines with the miso to become the pasta sauce.
Ground beef
120g
Extra virgin olive oil
1 tablespoon
Miso
1 heaping tablespoon
9
Step 9
One minute before the pasta is done, keep the heat very low and add 10g of butter for aroma. It mixes in the moment the pasta goes in, so be careful not to cook off the butter's aroma or draw out excess moisture.
Butter
10g
10
Step 10
Transfer the pasta, boiled for 7 minutes, to the frying pan and add 1 tablespoon of the pasta cooking water.
Pasta (quick-cooking, 8-minute type)
160g
Pasta cooking water
1 tablespoon
11
Step 11
Raise the heat and toss it briefly; it emulsifies and it is done. Serve on a plate. The ground meat finishes beautifully, retaining a slight reddish color.
Ground beef
120g
Extra virgin olive oil
1 tablespoon
Pasta (quick-cooking, 8-minute type)
160g
Miso
1 heaping tablespoon
Butter
10g
Umami seasoning (such as Hi-Me)
1/2 teaspoon
Pasta cooking water
1 tablespoon
ADD NOTE
Add
TIMER
02
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Play Video
Next
Beef and Miso Meat Sauce Pasta (No Tomato) — cook along with the video