300 gm lean beef, thinly
sliced and cut into manageable pieces
1 T grated
ginger
(1-2 cloves minced garlic)
(1-2 cloves minced garlic)
2 T canola or other healthy oil you like
1½ liter of water
½ stick konbu dashi (4gm) + 3 bouillon cubes OR 5 bouillon cubes
10cm daikon radish – sliced into thin rectangles
(2 thinly sliced shiitake mushrooms)
(2 thinly sliced shiitake mushrooms)
1
package harusame (40 gm, aka cellophane noodles) – soak
in boiling water until tender, drain, and cut into 5cm lengths
2 T sake
1-1½ T usukuchi soy sauce
1½-2 t sesame oil
1½-2 t sesame oil
1 long onion – thinly sliced on a diagonal slant
- Pour oil in a heavy-bottomed, deep pan. When oil is heated, sauté ginger, (garlic), and meat.
- When the meat turns light in color, add water, dashi powder, and bouillon.
- Add daikon (and shiitake mushrooms), and bring to a boil. Turn down to simmer.
- Skim off any scum that comes to the surface and throw it away.
- When daikon is soft, add harusame.
- Add sake, soy sauce, and sesame oil. Taste the soup, and add more sake and/or soy sauce as you like.
- Put a little chopped long onion in the each bowl, and then ladle in the soup.
This soup, as well as Kenjin-Jiru, keeps well in the refrigerator, and makes for very easy lunches during the cold winter months.
This looks amazing! Thanks Diane!
ReplyDeleteI can see myself making this a lot in the winter months!
ReplyDelete