Finn-Erik Cooks - Japanese Beef Noodles

Recipe below video

Noodles for two:

• 400 grams of ground beef
• 2 portions, Noodles of your choice
• 2 dl beef stock
• 1/2 soy sauce
• 2 dl red wine
• 3 carrots
• 2 stalks of celery
• 1 yellow onion
• 1 red onion
• 6-8 sugar snaps
• 2-3 small corn on the cob
• 1 ts Chinese five spice
• 1 ts honey
• 70-80 grams of tomato puré
• 1 star anise
• A small handfull of dried Porcini mushrooms
• Extra virgin olive oil
• Salt
• Pepper
• Parmesan cheese

For decoration:

• Sour cream
• Spring onions
• Lemon

I'm using a cast iron cocotte for this dish. If you do not have one, try to find a pot with a thick bottom.

Start out by finely chopping carrots, celery and the yellow onion.

Heat some extra virgin olive oil in the cocotte. Use full heat. Once the oil is hot get your ground beef in. Brown it well.

Take out the beef, reduce temperature on the stove to medium and add the finely chopped veggies. Splash in some more olive oil if needed.
Stir and fry for two minutes. 

Add meat, beef stock, five spice, red wine, tomato puré, star anise, porcini, soy sauce and honey. Blend well. Let the pot simmer with a lid at medium heat for about an hour. Open once in a while to stir, making sure nothing sticks to the bottom. 

Cut the corn of the cob, finely slice some red onion and cut the sugar snaps in to nice pieces. Set in fridge.

Cook the noodles 10 minutes before the ragu is done.

When the ragu is done, add corn, red onion and sugar snaps. Blend. 
​Get the noodles in the cocotte and blend well.

Plate the dish. Use a propper tool and swirl up a good portion of the noodles. Add extra ragu on top. Take some Parmesan cheese and grate it finely on top. If you have, use a blow torch to burn the cheese slightly. 

Add a spoon of sour cream, some spring onions and a slice of lemon. Enjoy! :)