April 24, 2019
Stella Star Ingredient: Bunashimeji Mushrooms
1/3 cup mirin
1/3 cup sake
3 tablespoons awase miso
1 tablespoon granulated sugar
1 teaspoon sesame oil
Hand roll fillings:
8 ounces fresh ramen noodles
2 quail eggs
2 tablespoons vegetable oil, plus additional as needed
6 ounces sirloin steak, thinly sliced (sukiyaki style)
1 carrot, peeled and cut into 3-inch matchsticks
1 cup bunashimeji mushrooms, stems trimmed (Stella Star Ingredient)
4 tablespoons Japanese mayo, such as Kewpie
1 Persian cucumber, cut into 3-inch matchsticks
1 tablespoon plus 1 teaspoon pickled ginger
Togarashi seasoning, for garnish
Black sesame seeds, for garnish (optional)
4 soy paper and/or nori wrappers
In a small saucepan over medium heat, combine all of the ingredients and bring to a boil. Reduce to a simmer for 5 minutes. Remove from the heat and set aside.
In a medium saucepan of water, boil the ramen noodles according to package instructions. Using a spider or pasta spoon, remove the noodles from the water into a colander. Rinse under cold water and drain of all excess liquid.
In the same pot of boiling water, carefully drop in the quail eggs. Cook for 2 minutes for soft-boiled. Remove immediately into a bowl of ice water. Cool completely before peeling.
In a medium stainless steel skillet, heat the vegetable oil over medium-high heat. Cook the sirloin steak for 3 to 5 minutes until medium doneness. Add 2 tablespoons of the miso sauce and toss to coat. Remove from the pan into a bowl. Add another tablespoon of vegetable oil if the pan is dry as well as 2 tablespoons of miso sauce. Cook the noodles for 2 to 3 minutes until lightly browned. Remove from the pan into a separate bowl. Quickly sear the carrots in the pan with a teaspoon of miso sauce, 1 minute. Remove into a bowl. Finish with the mushrooms. Add a splash of oil into the pan if dry and sear the mushrooms. Sprinkle a teaspoon of miso sauce. Remove into a bowl.
To assemble the hand rolls:
Cut the soy or nori wrappers in half.
If using nori, lay the sheet shiny side down. Squeeze 1 tablespoon of mayo onto the left edge of the sheet. On the left end of the sheet, add 2 ounces of ramen noodles. Top with a pinch of carrots, some cucumber sticks and mushrooms. Rotate the prepared hand roll once, counter-clockwise. Fold the bottom right corner of the wrapper up to securely tuck around the fillings. Then fold the roll toward the top right corner. Moisten the wrapper with some water to seal the cone. Top with pickled ginger. Slice the quail egg in half. Place one half onto the hand roll. Sprinkle with togarashi and black sesame seeds.