Ilya Lagutenko offers a little zamoroch and prepare for dinner a dish of Japanese cuisine – fragrant, nourishing and warming, just right for a winter evening in the company of friends.
- Chinese cabbage – 1/8 fork
- bunch of fresh spinach
- leek stem, white part – 1 pc.
- white onion – 1/4 pc.
- rice noodles or udon
- glass noodles
- tofu bean curd – 100 g
- Shiitake mushrooms – 5-6 pcs.
- marbled meat or beef pulp with thin veins of fat – 600 g
- water – 500 ml
- Sake or dry white wine – 150 ml
- soy sauce – 3 tbsp. l
- Dashi – 10 g
- Kombu dry seaweed – 50 g
So, we take a big pot and make a broth – boil water, add dashi (this broth base can be bought in the store in the form of powder). If there is no ready-made dashi, just take some fish or seaweed kombu and cook the broth from them.
The main thing is not to forget to add soy sauce and half a cup of sake or dry white wine.
For cooking, you will need beef – marbled meat (or just good fresh beef with thin veins of fat), cut into seams 1–2 mm thick and palm-length. Tofu cut into medium cubes. Cut shiitake mushroom caps crosswise.
The stem of a leek slice diagonally into slices. A bunch of fresh spinach thinly sliced, it will replace the delicious Japanese grass mizuna, which, alas, is not in Russia.
Peking cabbage and onions – shred.
In the resulting broth we put everything that we cook – just need to put in order: first, what cooks the longest, and at the end – what cooks faster. It will turn out like this: mushrooms – onion – tofu – vegetables – meat.
When the contents of the boiler will be ready, we catch in the broth you like a piece – immediately dipped it in the sauce, you can in sesame or soy. In soy well squeeze a slice of lime or add a drop of vinegar, separately rub a little white radish daikon.
When nothing is left in the broth, we load udon noodles into the pot for 4 minutes – just don’t boil it! Put in a bowl with soy sauce, add broth. And, as the Japanese say, idadakimas!
That is, let me try with pleasure and respect.