Heavenly Dragon

Ingredients

• 200g porterhouse
• 1 tbsp Obento mirin seasoning
• 1 tbsp Obento yakitori sauce
• 2 tbsp water
• 1/2 tsp raw sugar
• 1 tsp cooking wine
• 1 tsp cooking oil
• 1/2 tsp sesame oil
• pinch of salt
• 1 tsp mushroom powder
• 1 quail egg (soft boiled)
• 1 tbsp Korean overcooked rice crust
• 30g fresh egg noodles (fried 1-2 mins for nest)
• 2 pieces rice paper wrap cut into small circles
• 1/4 cup cooked rice
• 2-3 slices ginger
• 4 cloves garlic
• 2 grape tomatoes
• 1 sweet potato leaf
• 2 pieces black fungus soaked in warm water until soft, cut into thin strips
• 1 tbsp corn kernels
• 1 small daikon radish thinly sliced
• 3 baby radishes thinly sliced (pickled)
• 1 small cucumber thinly sliced
• 1 small carrot thinly sliced
• 1 purple cabbage leaf chopped
• 1 cabbage leaf chopped

Method

1. Cut beef into slices and then add in the marinade, set aside.
2. Prepare vegetables.
3. Stir fry the beef with cooking oil, and add ginger and garlic, cooking wine, mirin, salt, sugar, sesame oil, yakitori sauce.
4. Add thickener to sauce.
5. Add purple cabbage into boiling water, add mushroom powder to cook and keep the purple water as food colouring.
6. Soak cooked rice into coloured water, then drain.
7. Create flowers by sticking a bit of coloured rice onto the rice paper circles in the middle, then stick a smaller circle with rice together on top. This creates flowers
8. Deep fry the flowers and drain oil on a paper towel.
9. Baste egg noodles in a metal strainer to create nest shape for 1-2mins in hot oil.
10. Boil quail egg for 2 mins to make soft boiled. Roll in a raw egg sauce then dip in rice crust.
11. Decorate ingredients onto plate.
12. Serve.

Product used in recipe

• Obento - Mirin Seasoning
• Obento - Yakitori Sauce