| 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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