400g of beef or pork, sliced thinly
25g of Japanese buckwheat soba noodles
300g of firm tofu, cut into cubes (soy cheese)
4 Shiitake mushrooms
4 stems of Shimeji mushrooms
8 large green onions, chopped in half
2 thick slices of garlic
100g of Japanese spinach
4 eggs (optional)
1 tablespoon of butter (at your leisure)
Broth
3 tablespoons of soy sauce
1/4 cup of dry white wine or sake
1/4 cup of mirin (sweet Japanese cooking wine) or dry white wine
1/2 cup of soy sauce liquid
1/2 cup of water
400g of beef or pork, sliced thinly
25g of Japanese buckwheat soba noodles
300g of firm tofu, cut into cubes (soy cheese)
4 Shiitake mushrooms
4 stems of Shimeji mushrooms
8 large green onions, chopped in half
2 thick slices of garlic
100g of Japanese spinach
4 eggs (optional)
1 tablespoon of butter (at your leisure)
Broth
3 tablespoons of soy sauce
1/4 cup of dry white wine or sake
1/4 cup of mirin (sweet Japanese cooking wine) or dry white wine
1/2 cup of soy sauce liquid
1/2 cup of water
Blanch the buckwheat soba noodles in boiling water for 2 minutes
Drain, cut into 10cm pieces, and reserve
Cut off the stems of the mushrooms and make a cross on each Shiitake. Reserve
Cut the spinach leaves into four pieces
In a large plate, arrange the buckwheat soba noodles, tofu, mushrooms, green onions, garlic, and spinach. Reserve
Mix and water the ingredients for the broth in a bowl
Set aside
Crack the eggs and slightly beat them
Arrange them in individual bowls and reserve
Heat the frying pan over medium heat and melt the butter
Add some of the meat, let it brown, then add a little broth, tofu, and buckwheat soba noodles
Stir and add the vegetables gradually, cooking them
Remove from the frying pan, dip into the egg mixture, and serve straight onto the plate as the ingredients are cooked.
