About the Dish
An amphora made from 30% Muscat Petit Glen, 30% Pinot Gris, 20% Sauvignon Gris, 10% Clairette, and 10% Picpoul de Pinet, from the area near Montpellier in the south of France. Orange nature that has been brewed and aged for 3 months in (ceramic). A deep reddish hue due to acid pick-up of the amphoras during maturation. Spicy, fresh, and full of flavor.
Ingredients
- 50g Lamb sliced meat
- 1 ball of Chinese steamed noodles (thick)
- 1tsp Garlic (grated)
- 1tbsp Glass soup (granules)
- 2tbsp Worcestershire sauce
- A little Dashi soy sauce
- 1/2 bag Stir-fry vegetable mix
- Red ginger: desired amount
- Sesame oil: as needed
Directions
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1
Heat the Chinese noodles in the microwave for 30 seconds while still in the bag.
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2
Heat sesame oil in a frying pan, add lamb meat and lightly stir-fry. When the color changes, add vegetables and stir-fry.
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3
When the vegetables have softened, add the noodles, add the grated garlic, and stir-fry briefly.
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4
Add about 100cc of water, add the glass soup and tonkatsu sauce, and simmer for about 5 minutes. Taste and adjust the saltiness with dashi soy sauce if necessary, sprinkle with pepper and serve. Serve with red ginger.
Chef's Notes
Recommended Wine
Wine name: Villa Noria Amphora Van Orange Nature
Winery: Domaine Villa Noria
Importer: Voga Japan Co., Ltd.
Food and Marriage Points
We have arranged the soul food “Lomen” from Ina City, Nagano Prefecture for home use! In Ina City, yakisoba noodles made with mutton, known as lomen, are loved by the locals. This time I tried to finish it with a little juice. The point is to use thick noodles and to use garlic. The fruit extracts and spices blended into the Worcestershire sauce make for a perfect marriage with the spicy orange wine!
