Goya and Beef with Miso

The dish becomes more delicious if it neatly prepares it.
This time, preparation becomes the point of the taste as for the vegetable and meat.
Let's start cooking!

This ingredients is for two people.

Cut the goya in half lengthwise.
Scoop out the insides with spoon.
I like this work.

Cut it into 3-mm lengths.






After it cuts it in half , Welsh onion is diagonally sliced.

Beef is chop finely into thin noodles.

The important part begins here.
Beef is moved to the bowl, and sake, salt, pepper, and soy sauce are added.
Mix it by hand.

Beaten egg is added.
Put beaten egg into between beef fiber while rubbing.
Even if cooked this, beef doesn't become hard.
The egg is soft even if cooked. Utilize the characteristics of it.

Potato starch is put and mixed.
Add oil , and separating it.

Water is put to the "Magic Wok", and boiled it.
Sugar, salt, and oil are added.
Bitterness is reduced with sugar.
If oil is put in, it becomes a vivid color.

Boil it until the surface became transparent.

Then, drain with a colander.
It doesn't boil it too much for keep the texture.

Add vegetabele oil to a well-heated wok, then add beef.
It stir-fries over high heat.

When beef was cooked, it put it on the one side.
Add sweetened soybean paste and turn down the heat.
Cook until it is aromatic.

Add goya and stir-fry it quickly.
It stir-fries over high heat, adding sake, the pepper, and the soy sauce.

Finally, the scallion and sesame oil are added.

Didsh up on the plate.
Let's eat!







The beef tenderness is incredible!
I've never ate such a soft beef round in my life.
Slightly bitter goya and very soft beef is good combination.

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