Japanese Bolognese with Aubergine and Courgette

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Spring Main courses Meat Vegetables Noodles & Pasta Naturally Brewed Soy Sauce Japanese

Preparation time: 30 mins

Calorific value (per portion): 947 kJ / 226 kcal

10 g potato flour
30 ml water
Vegetable oil
300 g minced chicken (or minced pork/beef)
40 ml sake (or white wine)
250 ml chicken stock
5 tbsp. Kikkoman naturally brewed soy sauce
40 g sugar
250 g aubergine
250 g courgettes

Preparation

Mix together the potato flour and water well to make the thickener for the Bolognese sauce. Heat up the oil in a pan and fry the minced meat until it separates. Add the sake and bring to the boil. Then add the chicken stock, naturally brewed soy sauce and sugar and simmer briefly. Skim off the froth and fat. Bind the sauce with the potato flour and water mixture.

Quarter the aubergine lengthways and cut into approx. 2 cm thick slices. Halve the courgette lengthways and cut into approx. 1 cm thick slices. Heat up a generous amount of oil in a pan and sauté the aubergine and courgette. Place the vegetables on a plate and pour the Bolognese sauce over them. Garnish with finely chopped chives.