Japanese udon lamb with soy and mushroom broth
12 ounces Australian lamb round
1 pound udon noodles, fresh
1 cup enoki mushrooms
2 ounces shitake mushrooms, sliced
2 ounces oyster mushrooms
1 cup bean sprouts
3 scallions, sliced diagonally
2 small chilis
1/2 bunch Vietnamese mint
1/3 bunch cilantro
5 cups rich chicken or veal stock
2 tablespoons light soy sauce
1 lime, juiced and zested
1 tablespoon fish sauce
2 teaspoons sesame oil
Place the lamb round in the freezer for 20 minutes until lamb is firm. Using a sharp knife, slice lamb thinly, sashimi style. Lay slices in single layer and cover until required.
Divide the noodles into 10 portions and place in deep serving bowls. Top the noodles with lamb slices fanned over the noodles. Top lamb with a few shitake and oyster mushrooms. Set bowl aside.
Toss together the bean sprouts, scallions, chili, mint and cilantro. Set aside.
Pour the stock into a saucepan with the soy sauce, lime juice and fish sauce. Bring the stock to a boil, then stir in the remaining mushrooms. Simmer 2 minutes.
Ladle the broth over the lamb and noodles. Top with bean sprout mixture, drizzle with a little sesame oil and garnish with fried shallots and cilantro.
Notes: Udon noodles are thick white rice noodles. If these are not available, fresh egg noodles may be used.
Vietnamese mint is different from regular mint. It has long, dark green, pointed leaves and is available at the Asian grocery store.
If you like your lamb well done, it may be quickly seared in a pan prior to pouring over the stock.