Serves 4 Prep & cooking 30 mins
Preps
¼ cup (60ml) soy sauce
2 tbs sake
2 tbs mirin seasoning
2 tbs caster sugar
5 cm-piece ginger, peeled, cut into 2cm-thick slices
2 (about 300g each) beef. I prefer to use Porterhouse Steaks
400g frozen edamame or broad beans
270g soba noodles
200g snow peas, thinly sliced
Place soy sauce, sake, mirin and sugar in a saucepan over medium-high heat.
Cook, stirring occasionally, for 5min or until sugar dissolves and sauce thickens slightly. Remove from heat. Stir in ginger.Heat a chargrill on high. Brush both sides of eggplant with a light of the soy sauce mixture. Cook eggplant on grill for 2mins each side or until lightly charred and caramelised. Transfer to a plate. Reserve half the remaining soy sauce mixture in a bowl. Brush beef with the remaining soy sauce mixture.
Cook on grill for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil.
Set aside for 5 mins to rest.Meanwhile, cook the edamame or broad beans in a saucepan of boiling water for 2mins or until heated through.
Refresh under cold water. Drain well. Peel and place in a large bowl.Cook the noodles in a larger saucepan of boiling water for 3mins. Add the snow peas. Cook for 1 min or until noodles and snow peas are tender.
Drain well. Add to the edamame or broad beans in the bowl. Drizzle with the reserved soy sauce mixture and toss to combine.Thinly slice the beef. Divide the noodle mixture, beef and eggplant among serving bowls.
SERVE WITH toasted sesame seeds, spring onion curls and coriander leaves