Sweet-Style Meat Sauce Spaghetti (Hot Cook)
ミートソーススパゲティ（甘口）【ホットクック】
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Meat sauce spaghetti is one of the dishes children look forward to most on the school lunch menu, and this version is made almost entirely in the Hot Cook, Sharp's automatic cooking pot with a built-in stirring arm. Ketchup and chuno sauce give it a gentle sweetness rather than the tang of a grown-up ragu, and a flour-thickened sauce clings to the noodles so even little forks can scoop it up. The trick is the final reduce step: cooking off the ketchup's acidity is what turns it into the mild, rounded sauce kids clean their plates for. The spaghetti is boiled a little longer than usual so it is soft enough for small children to chew easily.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gspaghetti
- 36 gground pork
- 18 gcarrot
- 36 gonion
- 3.6 gflour
Seasonings
- 2.3 gvegetable oil
- 54 gwater
- 30 gketchup
- 4.5 gchuno sauce (Japanese medium-thick brown sauce)A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce. Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
- 0.3 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- chuno sauce (Japanese medium-thick brown sauce) (中濃ソース)
- A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce. Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
Directions
- 1
Finely mince the carrot and onion.
- 2
Put the vegetables from step 1 and the vegetable oil into the inner pot and cook for 10 minutes on [Manual → Set your own heat → Medium heat → Stir well].
- 3
Add the ground pork and flour and cook for another 10 minutes on [Manual → Set your own heat → Medium heat → Stir well].
- 4
Add the water, ketchup, chuno sauce, salt, and pepper and cook for 3 minutes on [Manual → Simmer → Stir].
- 5
While the sauce cooks, boil the spaghetti in a pot. Break the spaghetti into thirds and boil it for 3 minutes longer than the package directions say. Toss with a little vegetable oil (not included in the ingredient amounts) so the strands don't stick together.
- 6
Cook the sauce for 5 minutes on [Manual → Reduce → Lid open]. (Cooking off the ketchup's acidity at the end is what gives you a sweet, mellow meat sauce!)
- 7
Put the spaghetti from step 5 in bowls and spoon the meat sauce from step 6 over the top.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 397.5 kcal | 795 kcal | 397.5 kcal |
| Protein | 16.4 g | 32.7 g | 16.4 g |
| Fat | 9.8 g | 19.5 g | 9.8 g |
| Carbohydrates | 67.2 g | 134.4 g | 67.2 g |
| Salt equivalent | 1.5 g | 3 g | 1.5 g |
| Calcium | 33 mg | 66 mg | 33 mg |
| Iron | 1.7 mg | 3.3 mg | 1.7 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 397.5 kcal | 16.4 g | 9.8 g | 67.2 g | 1.5 g | 33 mg | 1.7 mg |
| 1 adult serving | 795 kcal | 32.7 g | 19.5 g | 134.4 g | 3 g | 66 mg | 3.3 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
