| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japaneasy | 1 | servings | |
INGREDIENTS
| 170 | g | Finely sliced rump or fillet steak |
| 1 | tb | Ground nut oil |
| 1 | md | Leek; sliced |
| 4 | Shitake mushrooms; sliced (4 to 6) | |
| 110 | g | Dry weight rice noodles |
| 170 | g | Tofu cut into cubes |
| Good handful of small spinach leaves | ||
| 3 | tb | Saki or dry sherry |
| 3 | tb | Mirrin |
| 2 | tb | Unrefined sugar |
| 100 | ml | Soy sauce |
| 100 | ml | Water |
INSTRUCTIONS
STOCK Cook the noodles for 5 minutes in boiling water, drain and plunge into iced water. Drain. Mix the stock ingredients together. Heat the oil in a wok then stir fry the beef. Add the stock, sliced mushrooms, leek and tofu. Simmer for 4-5 minutes. Now add the spinach and cook for a further 2 minutes. Serve at once. In Japan this would be served with a raw egg yolk for dipping. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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