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NABEYAKI OF SHAVED SILVERSIDE, TATSOI & LEMON

Serves
4
Prep
15mins
Cook
20mins
DIFFICULTY
medium
Ingredients
  • 400g Omugi silverside
  • 4 cups dashi stock
  • 4 cups beef stock
  • 1½ Tbsp katsuobushi (bonito flakes)
  • ½ cup light soy sauce
  • 2 Tbsp mirin
  • 2 lemons, juiced
  • 8cm piece kombu (dried kelp)
  • 4 eggs, whisked
  • 2 carrots, finely sliced
  • 1 red onion, very finely sliced
  • 4 cloves garlic, very finely sliced
  • 300g blanched noodles, udon or fat rice noodles
  • tatsoi leaves, baby zucchini, and lemon wedges to serve
Method
  • Wrap the silverside tightly in several layers of cling film, then freeze for 30 minutes, until very firm, but not yet frozen. Slice finely, then keep cold until just before serving.
  • Combine the dashi, beef stock, katsuobushi, soy sauce, kelp and lemon juice in a saucepan and bring to a simmer. Cook for 20 minutes, then strain through a fine sieve.
  • Pour the eggs into the bottom of four bowls, then arrange the carrot, onion, garlic and noodles on top. Pour on the hot stock, then garnish with tatsoi, baby zucchini, lemon wedges and silverside.
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