About the recipe

Inspired by our Tokyo trip I made this dish that is kind of a Chinese/Japanese fusion that seemed pretty common in the world of ramen. This comforting dish is easy to make and seems a little exotic too.

Here's how to make it:

Ingredients

Extra virgin olive oil or peanut oil.

Season the ground duck with:

1 LB or more Etto casarecce pasta
1/2 pound Ground meat (I suggest ground pork, chicken or duck)
1/2 small onion diced
1/4 lb Mighty Cap mushrooms
Olive oil
1TB garlic powder. and a little more for seasoning mushrooms
1TB chopped ginger
1TB Soy sauce
Chili crunch or even Calabrian chili to taste
1/4 cup teriyaki sauce
1/4 head of cabbage sliced in very thin ribbons
1 Fried egg - optional, but so good

Casarecce pasta box

Preparation

In a wok or large sauce pan add olive oil and mushrooms seasoned with garlic powder and a little soy sauce. When cooked through set aside.
Season the meat with ginger, garlic powder, soy sauce and chili crunch or Calabrian chili to taste and add to the wok. Cook until browned and done and set aside. - (I put both of these ingredients into an oven at about 130 degrees to keep warm)
Cook a fried egg for each portion and set aside.
Boil water for the pasta and salt the water, but maybe 1/2 the usual amount. Add the casarecce and cook to al dente.
While the pasta is cooking add the diced onion and when translucent the teriyaki sauce.
Add the pasta to the wok and mix well adding pasta water as needed.
Plate and top with the mushrooms, meat, egg and cabbage as shown in the photo. More chili crunch can be added to adjust the spice preference.