The combination of beef boiled in soy sauce ginger broth and nameko mushrooms is delicious. The mushrooms adds umami to the dish and works well with the beef. Enjoy in your packed lunch, as a light meal, or over rice.
Cut off the enoki mushroom stems and cut into 2 cm lengths.
If the beef cuts are too big, cut them smaller, and mix with 1 tablespoon sake.
Mix the ◎ ingredients.
Cook the beef from Step 1 in a pot over medium heat. When the meat has browned, add ◎ and mushrooms. When the pot boils, add 1 tablespoon soy sauce, turn the heat to medium low and cook for a while.
When the liquid is almost evaporated, add 1/2 tablespoon of soy sauce and cook in medium heat until done.
Sprinkle ground Japanese sansho pepper if you like.
In the photo above, I added pan roasted pine nuts. They add nutrients and crunch to the dish.
For 1 of the side dishes in a packed lunch.
It's good to make soboro style.
Story Behind this Recipe
I like the slimy consistency of enoki mushrooms so I added that to the recipe, rather than just beef. The taste becomes more mild and it's easy to eat. It's great to have in stock for a late-snack meal.
I used a non-stick pan. Add a teaspoon of sesame oil if necessary. This recipe is for 2 people. Adjust the ingredients depending on how many you're cooking for and keep it in stock!