Foodrhythms

About Recipe

A broth that has a beautiful deep flavour, served with seared, blushing medium rare steak and beautiful thick udon noodles.

Ingredients

350 g of udon noodles

At least 2 big handfuls of ice

250 g of bok choy washed, remove the stem from the leaf

2 L of vegetable stock

1 thumb sized piece of ginger peeled

3 garlic cloves peeled

2 star anise

Light soy sauce for seasoning

One 750 g portion of blade steak at room temperature 1 inch thick (if you can't find blade steak, the scotch fillet and porterhouse steak are other good options)

1 tablespoon of light oil such as grape-seed oil or canola oil

1 spring onion thinly sliced for garnish

Sesame seeds for garnish

Salt and pepper for seasoning

Cooking Procedure

1

n A broth that has a beautiful deep flavour, served with seared, blushing medium rare steak and beautiful thick udon noodles.nn  nn  n

See Recipe Procedure

Tags

Nicolas Hortense's
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