Ingredients
- Sizzle steak beef fairly well marbled or rump steak 400g
- 1/4 Chinese napa cabbage
- 2 large brown onions
- 1 trimmed leek
- 1 pack silken tofu 250g
- I pack rocket leaves 250g
- 500g fresh udon noodles
- 100g shitake mushrooms
- 100g enoki mushrooms
- 30ml olive oil
- 2 large carrots
- 30 ml olive oil
- Obento cooking sake 1 cup
- Obento mirin seasoning 1 cup
- Soy sauce 1 cup Japanese style if possible
- Black pepper in a grinder
- Red miso paste
- 4 pr 5 cups of white koshihikari rice
Method
- Chop tofu into roughly 2cm wide cubes cubes. Chop Chinese cabbage into 3cm wide slices. Cut carrots in 2cm chunks. Finely slice brown onion 2mm or thereabout across the grain. Cut hard base off enoki mushrooms. Score shitake mushrooms with cross pattern. Slice beef into thin strips about 1.5cm wide by 1 or 2mm thick, pre-sliced is easier.
- To make the sauce pour one cup Obento cooking sake, one cup Obento mirin seasoning and one cup of soy sauce into a measuring jug.
- In a high sided (10cm inner height) electric frying pan cook beef and thinly sliced onion on high heat in the olive oil until beef and onion starts to brown. Move frequently with wooden spatula. This may take 5 - 10 mins depending on heat. Add ground black pepper generously. Next add carrots and leek and once they start to sweat down add the sauce mixture and a table sppon of red miso past incorporating with a chopstick, and then cover with the frying pan lid. Turn down heat to simmer and leave for 10 mins. Carefully push the beef and onion mixture to the far corner and collect the carrots next to the beef and leek in the corner next to the beef. Then add the other ingredients creating it's own compartment. There should be 8 roughly even different coloured sections, plus the shitake mushrooms along the central 'line'. Then replace the lid and turn up heat to medium to get a rolling broil going. Gently turn each section once to ensure even cooking and that the sauce covers all ingredemt surfaces. After 10 - 15 mins the dish is ready to be served onto a bowl of koshihakiri rice or similar short-grained white rice. Possible accompaniments include kitchen and mild English mustard. A lot of the fun of this dish is having the family and kids help with putting things together and then helping themselves to portions to go on their rice straight from the pot, which I usually set up centrally on the dining table.
Product used in recipe
- OBENTO - OBENTO SAUCE - COOKING SAKE
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
