Crispy Shrimp Chip Wasabi Chicken
20 min
Umami Ragu Fusion Bowl with Miso-Soy Bean Ragù and Crispy Garlic Chips
This innovative six-cuisine fusion dish combines Italian slow-cooked ragù techniques with Chinese wok cooking, Japanese miso depth, French sauce refinement, Mexican bean traditions, and Korean bold flavors. Ground meat is braised with white and black beans in a complex sauce featuring miso, soy sauce, and garlic, creating an umami-rich comfort dish that transcends all culinary boundaries.
55 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour3/10
Umami9/10
Spicy3/10
🥄 Texture
Thick, hearty ragù with a meaty base from the ground mince and tender, slightly creamy beans; finely chopped mushrooms add body while the sauce reduces to coat each component. Crispy garlic chips provide a contrasting crunchy finish and fresh parsley adds a light herbaceous lift.
👃 Aroma
Deep savory and fermented notes from miso and soy mingle with roasted garlic and browned meat, creating a rich, brothy umami scent. Subtle sweet-tang from balsamic, a nutty sesame undertone, and a fresh parsley top note round out the aroma.
🍷 Pairs Well With
Medium-bodied red wine (e.g., Sangiovese or Malbec) or a malty amber ale; for non-alcoholic pairings, toasted barley tea or strong iced green tea to cut through the richness.
🥗 Side Dishes
Steamed white or brown rice, crusty bread or buttered pasta/noodles to soak up the sauce; a crisp green salad or quick cucumber salad for brightness; roasted or sautéed greens for added texture.
Ingredients(19 items)
- 1500 grams ground mince meat
- 21 large onion (finely diced)
- 36 cloves garlic (minced, divided: 4 for sauce, 2 for crispy chips)
- 4250 grams white beans (canned, drained and rinsed)
- 5250 grams black beans (canned, drained and rinsed)
- 6300 grams mushrooms (finely chopped)
- 73 tablespoons miso paste (Japanese white or red)
- 83 tablespoons soy sauce (Chinese style)
- 92 tablespoons olive oil (Italian)
- 101 tablespoon sesame oil (Chinese-Korean)
- 112 tablespoons balsamic vinegar (Italian)
- 121 teaspoon gochugaru (Korean red chili flakes)
- 131 teaspoon Dijon mustard (French)
- 14250 milliliters beef or vegetable stock
- 151 bay leaf
- 161 teaspoon dried oregano
- 17Salt and black pepper to taste
- 182 tablespoons vegetable oil (for crispy garlic chips)
- 19Fresh parsley (1/4 cup, chopped, for garnish)
Nutrition Information(per serving)
385
Calories
32g
Protein
28.5g
Carbs
18.5g
Fat
Instructions
- 1
Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. This will be your Italian base for the ragù.
- 2
Add the diced onion and cook for 3-4 minutes until translucent and fragrant, stirring occasionally.
- 3
Add the minced mince meat (reserve 2 cloves garlic for crispy chips) and cook for 5-6 minutes, breaking it apart with a wooden spoon until browned on all sides. Drain excess fat if needed.
- 4
Add the finely chopped mushrooms and 4 minced garlic cloves. Stir well and cook for 2-3 minutes until the mushrooms release their moisture and the garlic becomes fragrant.
- 5
Stir in the miso paste and Dijon mustard, mixing thoroughly to dissolve and coat all ingredients. This creates the French-Japanese flavor base.
- 6
Add the soy sauce, sesame oil, balsamic vinegar, and gochugaru. Stir constantly for 1-2 minutes to caramelize slightly and develop deep umami flavors.
- 7
Pour in the beef or vegetable stock and add the bay leaf and oregano. Bring to a simmer.
- 8
Add both the white beans and black beans, stirring gently to combine. Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally. The sauce should reduce and thicken, coating the beans and meat.
- 9
While the ragù simmers, prepare the crispy garlic chips: Heat 2 tablespoons vegetable oil in a small pan over medium heat. Thinly slice the remaining 2 garlic cloves and add to the oil. Cook for 2-3 minutes, stirring frequently, until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.
- 10
Taste the ragù and adjust seasonings with salt, pepper, and additional soy sauce or miso as needed. The flavor should be complex, savory, and slightly spicy.
- 11
Remove from heat and let rest for 2-3 minutes. The sauce should coat the back of a spoon.
- 12
Divide the ragù into serving bowls. Top with crispy garlic chips and fresh chopped parsley.
- 13
Serve hot as a standalone bowl, over rice, pasta, or with crusty bread for maximum flavor absorption.
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