Japanese Style Sticky Miso Beef

a) Meanwhile, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

b) Pop the cucumber ribbons into a small bowl with the rice vinegar and sugar for pickling (see pantry for amount).

c) Add a pinch of salt, mix together, then set aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the beef mince and mushrooms. Fry until the mince is browned and the mushrooms are tender, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) When the beef is browned, stir in the ginger puree and garlic. Fry until fragrant, 1 min. 

a) Add the miso paste, ketjap manis, honey and water for the sauce (see pantry for amount) to the beef. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Stir to combine and bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.

c) Taste and add more salt and pepper if needed.