Lightly, soupy, great comfy!
Ingredient :
1. 11/2 pound thin sliced beef.
* Check the frozen section in any Asian supermarket. It's a cut from rib-eye or flank steaks, but paper thin looks like.
You can ask your butcher use machine cut it for you, almost like size of the Phildaphia cheese steak.
2. 1 large size onion.
3. 1 chill seeded.
4. 2 tablespoons sesame oil ( light or dark )
5. 2 scallions chopped the white part like size of onion for sauté. Green part diced for finished.
Japanese style broth.
1. 4 dry mushrooms soak in hot water.
2. 3 inch of kombu, rinsed.
3. I tablespoon soy sauce.
4. 1/4 cup sake.
5. 1 tablespoon sugar or more.
6. Salt for taste.
7. 1 gallon water.
1. 1 cup bonito flakes, put in the filter bag or warp in the cheese cloth, or you can drain it later.
2. Put all the Japanese broth ingredient
In one pot, except bonito flakes. Bring it to the broil then turn heat to medium. Let it cook about 10-15 minutes more so all the flavor will come out together. kill the heat, add in the bonito flakes, as a tea bag, let it sit for 2-3 minutes then take it out and discard.
Too much trouble, just get the Japanese style seasoning soy sauce as picture below...
3. Use 2 tablespoon sesame oil, medium heat, sauté the white part of scallion and onion, add the salt right away, cook onion to a little transparent, then add in the potato and broth, bring to the broil.
4. Separate the thin sliced of beef, add in to the soup gradually, bring to the broil point again, then turn heat to low, simmer about 15 minutes. Potatoes will be tender and easy go through with chopstick or fork without force.
5. Sprinkle with green part of scallion and red chill pepper powder. Serve hot with a bow of rice, woo- don noodle is very good with soup too!
As pictures below...
Dry mushroom
As pictures below...
Dry mushroom
Bonito flakes
Kombu
Japanese seasoning soy sauce
* You can find these ingredients in any Chinese, Japanese or Whole food supermarket ...
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