natto meat sauce

Oven took a break from baking today cos i went for a lil walk at Kichijoji today.

Got me a new pair of long pants for my room wear since my yoga pants is getting tight with my expanding waistline@@

Came home and whipped up a simple pasta dinner.

Natto meat sauce topped with poached egg on fettucine with enoki

Couldnt decide if it was yofu (western style) or wafu (japanese style) today so when J asked if it was fork or chopsticks, got stuck there.

Pasta was yeah sort of western, but the sauce was so wafu.

and salad...

lettuce leaves mixed with broccolli, tossed with kamaboko fish cake slices & croutons with

wafu dressing

this could be eaten with chopsticks too

and onion wakame soup

consomme based

So i think it was wayo style today =)

natto meat sauce was miso and shoyu based, and i think i prefer a shoyu based meat sauce to tomato based meat sauce.

theres this thing weird about me and my relationship with tomatoes. i once mentioned, i love fresh tomatoes, but if i had a choice between a tomato based dish and cream based one, i would take cream.

now that i have learnt how to make a miso & shoyu based meat sauce, this is gonna be my favourite!

natto miso meat sauce

natto 3packs

ground pork 300g

big leek 5cm chopped

shoyu 2tbs

sake 2tbs

mirin 1tbs

ginger juice 1 tbs

white pepper

miso 3tbs

place meat in fry pan without switching on heat, pour in all condiments except miso.

using a hand whipper or chopsticks, loosen up the groundmeat bits, switch on fire.

when meat turns colour, add natto and miso. stir & add 3tbs of water. simmer for 1minute on medium heat.

good for 3 portions of pasta sauce.

or wrap with rice, and serve with a piece of nori.

basically this can be a topping for any kind of plain noodles like udon.

the weekends here soon!!!