There are thousands of stir-fry dishes involving beef and pork. Pick your favorite dish and try it with Kagoshima Wagyu or Kurobuta. You will be amazed at how much better it tastes just because of the meat!
Prepare all ingredients individually before stir-frying them. Blanch vegetables, skin and boil potatoes, reconstitute noodles, mince garlic or chop onions. All taking time so that stir-frying can be over in minutes!
200g sliced Grade A4 Kagoshima Wagyu
100g boiled shirataki noodles
300g skinned and boiled potato
boiled carrot circles
1 onion sliced
40g blanched snow peas
500g dashi stock
1.5 tablespoons cooking sake
1 tablespoon Japanese sugar
1.5 tablespoons mirin
3 tablespoons soy sauce
Heat up a cast iron pot till very hot and grease its inner surfaces with beef fat.
Reduce heat to low.
Place separate to each other in the pot, noodles, potato, carrot, onion and beef in this order.
Add dashi stock, increase heat till dashi stock boils and skim the surface of scum.
Simmer over medium heat for 5 minutes.
Increase heat to high and boil until soup gets a shiny lustre.
Add in this order: cooking sake then japanese sugar and mirin.
After another minute, add soy sauce.
Reduce heat to low, add snow peas and put lid on.
Cook for another minute and turn heat off.
Serve with freshly cooked gohan (white Japonica rice)