I don't get too experimental with meals very often, and unless I have any specific challenges to complete for this blog, I often rotate the same, or similar, meals on a weekly basis.
I was quite excited at the prospect of trying out some Japanese cooking when I received a parcel of ingredients from Japan Centre, as other than Miso soup and Udon noodles (which I used when I made healthy pot noodles), I've not eaten Japanese food, as far as I can remember.
In the package I received the following :
- a bottle of Sake from Gekkeikan, house of the world's finest sake
- a selection of teas from Uji-no-tsuyu
- Japanese spices from Shichimiya
After a spot of research, I decided that an Udon soup was the way to go, beefed up with slices of fillet steak spiced with Shichimi, a Japanese spice made from a blend of seven ingredients.
After making this amazing dish in under 15 minutes, I'm wondering why I don't make dishes like this more often, as it's the ultimate healthy fast food, and perfect for a lunch on a busy day.
Japanese Beef Udon Soup - serves 2
1 tbsp soy sauce
1 tbsp Sake
1/2 tsp Shichimi
170g fillet steak
tbsp sesame oil
1 dashi bag
2 tbsp soy sauce
2 tbsp Sake
75g button chestnut mushrooms, sliced
175g dried Udon noodles
bunch of spring onions, sliced
- make the marinade by mixing the soy sauce, sake & Shichimi together in a bowl
- add the fillet steak and toss to coat in the marinade
- refrigerate for a few hours or overnight
- heat the sesame oil in a frying pan over a high heat
- add the steak and fry for a couple minutes on each side
- set aside to rest whilst preparing the udon soup
- bring the water to the boil in a saucepan
- add the dashi bag and simmer for 2-3 minutes
- remove the dashi bag from the pan
- add the soy sauce, sake, mushrooms, noodles and 3/4 of the spring onions
- simmer for 3-4 minutes until the noodles are cooked through
- slice the steak
- divide the soup into two portions and top with the steak and remaining spring onions