Tuesday

Japanese fondue




















Type of dish : Main course
To serve : 6
Preparation : 50 min
Cooking : 120 min
Budget : Cheap
From : Japan
Difficulty : Easy


Ingredients :
600g rumpsteak
300g noodles
1 chinese cabbage
4 small leeks
1 large handfull bamboo shoots
12 dried mushroms
200g tofu
1.5l chicken stock
300g asparagus

Recipe :
Rehydrate the mushrooms in lukewarm water for 30 minutes. Strain and chop.
Wash and slice the leeks and asparagus.
Chop the cabbage and bamboo shoots and cut the tofu into 6.
Cook the noodles for 2 minutes in lightly salted boiling water.
Pour into a bowl of cold water, strain and cut into 5cm lengths.
Serve cold ingredients onto plates.
In a large pan, make 1.5l stock and cook meat for 3 minutes. Dunk in other ingredients before eating.


Advice :
Recommended Wines :
Rosé : Tavel, Bandol, Bregançon
White : Gewustraminer, vin d'alsace
Japanese beer
sake