Make This Japanese Version of Ragu Bolognese

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Rating: 4.5; Vote: 2

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, is making Wafu ragu alla Bolognese, a Japanese style version of the classic Italian pasta dish. maskvp: I can see using hon dashi the Romans used garum and the Italians were making ragu long before they learned that that tomatoes aren't poisonous. Bolognese Ragout should have very little tomato as it is. I often splash a little fish sauce in dishes to give it some umami but also that little bit of mystery
Date: 2022-07-11

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Comments and reviews: 4

Fasullo
Ognuno ha il diritto di cucinare secondo il propio gusto, ma quando ho visto lo SPAM ho smesso di guardare, stavi andando bene, per vendetta spero che un giorno vedrai un'italiano preparare il sushi con la pasta!
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Laurie
Looks way better than the spaghetti Neapolitan I accidentally ordered in Tokyo. I was pretty surprised to get ketchup and hotdog pasta in a nice Italian place
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Chrandreas
I thought for sure the natto would have cooked into it or something! Love the big pile of it on top - I ll have to try this
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Kev
Chef - Bboy Katsuya back at it again. Convinced me to go to DC later and try it out. Maybe session too with you too. AHAH
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