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1
Soak the dried Doragi overnight.
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2
Prepare the starch noodle: Soak in cool water for about one hour.
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3
Pour off excess water then rinse in cold water.
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4
Drain thoroughly.
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5
Cut noodle into 3 inch lengths.
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6
Alternate Method: In a soup pot, bring 1 quart of water to a full boil.
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7
Add noodles and boil until soft.
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8
Remove from heat and rinse in cold water.
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9
Drain thoroughly.
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10
Cut noodle into 3 inch lengths.
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11
Place oil in a pan over medium heat.
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12
Add noodles and stir once to coat with oil.
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13
Quickly add other noodle ingredients and stir fry until liquid is absorbed.
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14
Remove from heat and set aside.
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15
Make the Marinade: Crush the pear into a smooth paste.
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16
In a medium mixing bowl add all marinade ingredients and mix well.
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17
Prepare the meat: Cut the meat into approximately 1/2 inch by 2 inch strips.
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18
Place meat in marinade and roll or mix until completely covered.
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19
Let stand at least 15 minutes.
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20
Remove meat from liquid and drain.
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21
Discard remaining marinade.
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22
Slice onion in thin slices (1/8th inch).
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23
Spread 1 tablespoon sesame oil in a stir fry pan and place over high heat.
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24
Add onion slices and stir fry about forty five (45) seconds.
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25
Remove onions from pan and set aside.
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26
Add beef mixture to hot pan and quickly sear.
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27
Remove from heat, mix with onion and set aside.
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28
Spinach: In a soup pot, bring 3 cups of water to full boil.
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29
Wash spinach in cold water, then completely immerse it in the boiling water.
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30
Remove from heat after 30 seconds and rinse immediately in cold water.
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31
Squeeze excess water from spinach.
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32
Heat oil in a pan over high heat for thirty seconds.
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33
Add spinach and broth, and stir fry for thirty(30) to forty five(45) seconds.
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34
Remove from heat and set aside.
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35
Mushroom: Slice the green onion into roughly 1 to 1 1/4 inch lengths.
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36
Coral: Tear the coral mushroom into individual stalks (or small group if the stalks are very slender), rinse well in cold water.
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37
Bring a pot of water to a rapid boil.
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38
Add coral mushroom and return to boil.
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39
Boil for two to three minutes, remove from heat, drain and rinse in cold water.
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40
King Oyster or other large mushroom: Bring a pot of water to a rapid boil.
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41
Add mushroom and return to boil.
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42
Boil for two to three minutes, remove from heat, drain and rinse in cold water.
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43
Cut the mushroom into thin slivers lengthwise.
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44
All Types mushroom: Place oil into a pan over medium to high heat, heat for thirty seconds.
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45
Add mushroom and stir fry three to four minutes.
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46
Add broth and green onion, and stir fry 1 additional minute.
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47
Remove from heat and set aside.
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48
Doragi Rinse soaked doragi in cold water, then drain.
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49
Place into a pot of boiling water and cook for ten to twenty minutes, until slightly softened.
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50
Drain and rinse in cold water.
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51
Place oil into a pan over medium to high heat, heat for thirty seconds.
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52
Add doragi and stir fry three to four minutes.
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53
Add broth and stir fry 1 additional minute.
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54
Add cut green onion and stir fry thirty(30) seconds.
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55
Remove from heat and set aside.
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56
Eggs: Separate yolks from whites.
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57
Combine yolks and whip together.
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58
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
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59
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
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60
Remove from heat and let cool.
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61
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
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62
Repeat with egg whites.
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63
Final Mix: Add all prepared items, except garnish, to a large salad type bowl and toss gently.
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64
Transfer to a large serving platter and garnish with alternating white and yellow egg strips.
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65
Sprinkle with remaining sesame seed and serve at room temperature with steamed white rice and ban chan.
