- 4 tablespoons castor sugar
- 3 tablespoons soy sauce
- 2 tablespoons cooking sake
- 1 tablespoon mirin
- 300g scotch fillet (cut wafer thin)
- 20g dried shiitake mushrooms (soaked) (double the amount if serving 4)
- Spring onions
- Udon noodles (1-2 packets, depending on number servings, 2 or 4)
- Combine the marinade ingredients into a bowl.
- Slice the scotch fillet wafer thin and cut the fat out, saving the fat.
- Add the meat to the bowl with the marinade mix, cover with cling wrap and leave to marinade for at least 30 minutes. No need to refrigerate (see step 5).
- Soak the dried shiitake mushrooms for 15 minutes in warm water to rehydrate them. Then drain and chop them in preparation to be cooked.
- When ready to cook, let the scotch fillet come to room temperature.
- While that is happening chop the spring onions, saving both the green and white parts.
- Prepare the udon noodles (soaking in hot water per packet instructions).
- Add oil to a saucepan, turn to medium heat and add the saved fat letting it render for a few minutes (you can skip this step if you are in a hurry, but it adds extra flavour).
- Add the white part of the spring onions to the pan and coat until glossy, then remove any unrendered lumps of fat.
- Add the marinaded scotch fillet and cook most of the way through (it will cook quickly because it's so thin).
- Add the drained mushrooms and cook the rest of the way (or to preferred taste, would recommend medium-well), then turn heat off and add the strained udon noodles to the pan, folding the ingredients and heating through using the residual heat.
- Garnish with the green spring onions and enjoy!
Product used in recipe
- ABC - Sweet Soy Sauce
- Obento - Cooking Sake
- Obento - Mirin Seasoning
- Obento - Udon Noodles