- 1.5 L of water
- 400 g of lean beef
- 1 bunch of spinach mustard
- 1 very firm tofu
- 1 package of noodles kuzukiri
- 5 fresh shiitake mushrooms
- 2 leeks
- 1 sheet of kombu dehydrate
- 3 tablespoons of sesame paste
- 1 tablespoon of sugar
- 2 ½ tablespoons of soy sauce
- 1 tablespoon of mirin
- 3 tablespoons of dashi
- 4 tablespoons of lemon juice
- 5 cm piece of kombu
- 12 cl of soy sauce
- 12 cl of mirin
Soak noodles in warm water, drain, rinse under cold water and drain again then cut into 10 cm and reserved.
In a bowl put the dashi and ½ cup water and mix well to make the dashi is well dissolved and reserved.
Cut tofu into 9 pieces and set aside. Remove feet from shiitake that are not edible and cut in half, then cut the leeks diagonally into 2 cm pieces.
In a bowl put the sesame paste, sugar, soy sauce, the mirin and dashi and mix together and set aside.
In a saucepan bring the mirin to a boil over medium heat for 2-3 minutes until the alcohol evaporates and the sauce is sweeter and less concentrated alcohol.
Remove from heat and add soy sauce, lemon juice and piece of kombu and set aside.
Put the sauce into individual bowls.
Cut the very thin pieces of meat, then place between 2 sheets of cellophane and gently tap it and then flatten with a rolling pin to make them even thinner.
Put 5 cups water in a pan and add the kombu sheet and bring to a boil over medium heat, when the sheet is rehydrated remove it.
Place vegetables, tofu and the noodles in the pot, then cook your slice of meat, stirring from time to time in the kombu broth and soaked in the sesame sauce or ponzu and taste.