beef fillet from the hind leg in one piece – 400 g
small red chili pepper – 1 pc
Star anise – 1 star
Unagi sauce TM Hokkaido Club – 2 table spoons
Rice vermicelli TM Hokkaido Club – 300 g
Cinnamon – 1 stick
Green onions – 2 stems
Radish – 2-3 pcs
White pepper – 12 peas
Chicken egg – 1 pc
COOKING RECIPE:
Put the beef in a saucepan with 1.5 liters of cold water, bring to a boil, and remove the foam.Reduce the heat to medium and cook for 10 minutes.
Add peeled and coarsely chopped shallots, Unagi sauce, star anise, broken cinnamon stick and white pepper.Cook for another 20 minutes.
Transfer the meat to a dish, strain the broth.Cool the meat to room temperature for about 20 minutes, then wrap it in cling film and place it in the freezer for 15 minutes.Then slice very thinly.
Hard boil the egg.
Boil the rice vermicelli according to the instructions on the package.
Chop green onions and mint leaves.Cut the chili diagonally into thin circles, removing the seeds.
Bring the broth to a boil.Put vermicelli and meat in 4 bowls, add green onion, mint, chopped radish, chili and boiled egg.Pour boiling broth, serve immediately.
Enjoy your meal!
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