Dosanko cooking – Transparent Vegetable pie

This one is a winner.

2 cups water
20 g bonito flakes
1 egg
some very nice celery leafs and stalks
1 pack udon noodles (cooked, cooled)
1 pack agar flour; 4 g
2 tbsp. mirin
2 tbsp. soy sauce
salt

Boil water and add bonito flakes, cook for 5 min. Strain. Add agar flour and stir until dissolve and cook for 2 more minutes. Let it cool on room temperature. Add mirin and soy sauce to cold soup.
Fry 1 egg (scrambled) until medium rare. Season with salt.
Assembly carefully. Noodles at the bottom and try to incorporate celery and egg equally. Bottom side is presentation side. Pour the soup over. Let it cool.

Agar flour is is a gelatinous substance derived form red algae, so basically it is the same if you use ordinary gelatin.

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
salt

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.