Simmered Beef and Enoki Mushrooms

• 100 grams Chopped up or thinly sliced offcuts of beef
• 100 grams Enoki mushrooms
• 1 tbsp Sake
• 1 small knob Ginger (julienne)
• 1 tbsp Sake
• 1 tbsp Mirin
• 2 tsp Sugar
• 1 1/2 tbsp Soy sauce
• 1 pinch Ground Japanese sansho pepper, if you like

1. Cut off the enoki mushroom stems and cut into 2 cm lengths.
2. If the beef cuts are too big, cut them smaller, and mix with 1 tablespoon sake.
3. Mix the ingredients.
4. Cook the beef from Step 1 in a pot over medium heat.
5. When the meat has browned, add and mushrooms.
6. When the pot boils, add 1 tablespoon soy sauce, turn the heat to medium low and cook for a while.
7. When the liquid is almost evaporated, add 1/2 tablespoon of soy sauce and cook in medium heat until done.
8. Sprinkle ground Japanese sansho pepper if you like.
9. In the photo above, I added pan roasted pine nuts.
10. They add nutrients and crunch to the dish.
11. For 1 of the side dishes in a packed lunch.
12. It's good to make soboro style.

beef, enoki mushrooms, sake, knob ginger, sake, mirin, sugar, soy sauce, ground japanese sansho pepper

Taken from cookpad.com/us/recipes/149041-simmered-beef-and-enoki-mushrooms (may not work)