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Receta Ponzu Soused Ostrich Fillet With Pickled Ginger And Crispy Egg Noodles
by Global Cookbook

Ponzu Soused Ostrich Fillet With Pickled Ginger And Crispy Egg Noodles
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  Raciónes: 10

Ingredientes

  • 1 kg Ostrich fillet
  • 100 ml Mirin (sweet sake)
  • 100 ml Japanese Ponzu sauce
  • 200 gm Egg noodles
  • 1 x bulb root ginger, peeled & julienned
  •     oil, for deep frying
  • 1 clv garlic, crushed
  • 100 gm Japanese pickled ginger, for serving
  • 1 x zest of 1 lime

Direcciones

  1. Cut Ostrich fillet into thin slices. Combine Ponzu, ginger, garlic, lime zest together. Add in Ostrich fillet and marinate for a least 2 hrs.
  2. For each serving, heat oil and deep fry 20 g noodles till crisp and golden brown. Drain well.
  3. Heat wok till smoking and stir fry 100 g marinated Ostrich fillet till well browned. Serve on noodles, garnished with 10 g pickled ginger.