Japaneasy does it

Simple Japanese fusion recipes created by MasterChef winner Tim Anderson

- 

Misostrone with pancetta

SERVES 4-6

Ingredients

2 tbsp olive oil
80g pancetta lardons
Black pepper, to taste
1 onion, diced
½ bulb fennel, diced
1 large carrot, diced
4 garlic cloves, smashed and thinly sliced
1 tsp fennel seeds
1 tsp dried oregano
1 tbsp tomato paste
1 x 400g tin finely chopped tomatoes
5g kombu
1 bay leaf
1 x 400g tin cannellini beans, drained
50g small or broken pasta
60g miso (any kind)
50g spinach (fresh or frozen)
Chilli flakes, to taste (optional)

1. Pour the oil into a large pot and set over a medium-high heat. Add the lardons and season with lots of black pepper, then sauté until well browned for about 8-10 minutes. Remove the lardons with a slotted spoon and set aside, then add the onion, fennel, carrot, garlic and fennel seeds to the pot. Stir well, cover and cook for about 10 minutes, stirring occasionally, until the onions are translucent and starting to brown in places.

2. Stir in the oregano and tomato paste and cook for another couple of minutes, then add the tomatoes, kombu and bay leaf. Fill the tomato tin twice with water and add to the pan. Reduce the heat to medium-low and cook at a low boil, covered with a lid, for 20 minutes until the vegetables are soft.