Ingredients

• 1 package Japanese udon noodles
• 1tsp vegetable oil
• 1medium red bell pepper, cut into thin strips
• 1medium carrot, diagonally sliced
• 2 green onions, thinly sliced
• 2 cans beef broth
• 1 cup water
• 1 tsp soy sauce
• ½ tsp grated fresh ginger
• ½ tsp black pepper
• 2 cups thinly sliced fresh shiitake mushrooms, stems removed
• 4 ounces daikon (Japanese radish), peeled and cut into thin strips
• 4 ounces tofu, drained and cut into 1/2-inch cubes

Method

1. Cook noodles according to package directions, omitting salt.
2. Drain. Rinse and set aside.
3. Heat oil in large saucepan until hot.
4. Add red bell pepper, carrot and green onions; cook for about 3 minutes or until slightly softened.
5. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil.
6. Add mushrooms, daikon and tofu, reduce heat and simmer for 5 minutes.
7. Place noodles in soup mixture and ladle soup over noodles.

Ingredients

• 1 cup diced shrimp
• 3 water chestnuts, diced
• 6 mushrooms, diced
• 2 scallions, chopped
• 1 tbsp sherry wine
• 4 eggs, beaten
• 1 tsp salt
• 3 cups beef broth
• 12 leaves of spinach

Method

1. Preheat oven to 300 degrees F.
2. Combine shrimp, water chestnuts, mushrooms, and scallions.
3. Divide evenly in 6 oven-safe custard cups.
4. Whisk eggs, salt, sherry and broth.
5. Divide broth mixture evenly between the cups.
6. Cover the broth in each custard cup with two leaves spinach.
7. Fill a large baking pan with 2-3 inches of boiling water.
8. Place the custard cups in the pan and cover with tin foil.
9. Bake for 30 minutes or until the mixture is set.

Ingredients

• 300g of thinly sliced beef
• 1 medium onion
• 4-5 tbsp of soy sauce
• 2 tbsp mirin.
• 1/2 tbsp dashi bonito.
• ¾ cup of boiling water
• 1 tbsp of sake
• 1 tbsp of sugar
• 4 servings of steamed rice

Method

1. Take the boiling water and put the dashi bonito into a bowl and once mixed, put in all the other ingredients (except the beef, onions and rice) into it.
2. Chop the onions around ¼-inch thick.
3. Fry the onions until soft and put in the beef. Fry on high heat until beef is cooked, cool well, but not for too long because the beef will become tough.
4. Put in the combination of sauces into the pan. Stir and cook for about 2 minutes. Put the lid on and let it cook for another 5 minutes or so.
5. Put the rice servings in separate bowls and serve the beef and onions on top of each servings.