Dosanko cooking – Beef Udon

Today’s wisdom by Mrs. Hoshizawa: “Please cook with love and care!”
No wonder she’s cooking sample food for astronauts.

200 g thinly sliced beef (like for sukiyaki)
8 cups boiling water
300 g udon noodles (cooked, cooled, warm up again)
1 pack bean sprouts (blanched in salt water, strained)
2 tbsp. soy sauce
2 tbsp. mirin

splash of olive oil
1 tbsp. sake
1 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. water

thinly sliced ginger
thinly sliced spring onion

Soak the beef in hot water. Cook for 1 minute and remove impurities from top. Add 2 tbsp. soy sauce and 2 tbsp. mirin, season with salt and cook 10 minutes on low heat. Remove the beef from the soup. Set the soup aside.
Cut the beef in smaller pieces (1 inch stripes). Put in hot frying pan some olive oil and add one spoonful sake, sugar, soy sauce and water. Add the beef and fry&mix until the beef is dry.
Assembly: at the bottom put noodles then some beef, add soup, top it with bean sprouts and garnish with ginger and spring onion.

It was just OK. maybe next time, more beef (the soup was very thin), less noodles and sprouts.

Dill soup and Tuna Avocado salad

Dill soup
Ingredients – good for 2 for 2 days:
a small bunch of dill
2 – 4 tbs. butter
2 tbs. flour
4 cups milk
6 cups water
2 eggs
salt, pepper

Chop dill finely. Melt butter over medium heat. Add chopped dill, sauté it for a very short time. Stir in flour. Gradually stir in milk. Add water, season with salt and allow the soup to boil for minute or two. Turn the heat off. Add eggs and stir with fork.

Tuna-Avocado salad
1 can of tuna
1 avocado
a small bunch of flat parsley (any parsley)
a few spring onions
splash olive oil
splash lime juice (or lemon)
season with salt and pepper

Cut the onion, parsley and avocado in smaller pieces, mix all the ingredients.