I was away all weekend, so this here was dinner from last Thursday. The night after all the lovely sashimi we had Phase II of the post-Mitsuwa feast. I had bought a small tray of domestic Wagyu-style beef, sliced super-thin for shabu-shabu, and that was the jumping-off point for the meal.
We had dashi left in the fridge, flavored with the black radishes I had pressure-cooked in it, and to that I added all the bones from chicken and waffle night, a full complement of pho spices, and some random vegetable scraps. After cooking for a while, I strained it and brought it back to a good simmer, adding burdock that had cooked separately in a mixture of soy sauce and water until tender and slices of fresh lotus root. Meanwhile, I boiled some big fat fresh udon- my favorite kind- after blanching shredded kale in the water. All of this extraordinary goodness was then duly assembled, adding the meat raw so that it gently cooked in the broth (and some kimchi that’s not in the picture) into a Pan-Asian Orgy Bowl™ of surpassing awesomeness.
That last clause is probably going to generate more Google traffic than this blog has ever seen.
On the side, I caramelized maitake and king oyster mushrooms- both organic- with turkey bacon, garlic, thyme, and a generous splash of tosa soy sauce for maximum umamitude. I had been craving this for a long while, and it did not disappoint. I already want more of it.