Another seemingly random mix of culinary influences, this was an experiment to try to use a vegetable I hadn't worked with much - Leeks.
What you will need
- Beef - below steak grade or whatever is on hand
- Won-Ton Wrappers - These are cheap and I had leftovers from my dumpling experiment (as I mentioned in that page, you should have excess wrappers)
- Leek - One stalk was sufficient for me, but quantity will depend on the number of servings being made. Leeks are related to scallions, so will have that onion family aroma, but it has the weakest flavor of the family that I've tasted. It will also tend to break down when cooked.
- Spices - I used Red Miso Paste (substitute Soy Sauce, the flavor's the same), Garlic Powder (I add it to everything), Curry Powder, and Black Pepper
- Water, Beef Stock or Dashi - Dashi is a Japanese stock made by boiling kelp and shaved, petrified skipjack. I had planned to use it, but failed to get to the oriental grocery before they closed, so I used water.
- Dutch Oven or Stock Pot with lid
- Knife and Cutting Board
- Spoon, slotted
- Bowl, Spoon and Fork for consumption.
What to do
Cut off the green part of the leek and store the stalk somewhere for another meal. Slice the greens into even 3/4 inch to 1 inch segments. Dump into pot.
Slice the stack of won-ton wrappers into half inch strips. Dump into pot.
Cut the beef into one inch cubes. Dump into pot. If you're using Miso, add a heaped tablespoon now.
Add water to the pot until you can submerge all of the leek greens. The greens will float, so keep the spoon handy to test it. Stir the spices into the water. Apply heat and cover your pan. Every so often, return to the pot and stir the contents. You want to distribute the starches of the won-ton wrappers, which will partially dissolve as they cook. Continue to cook and stir until the greens and beef are cooked. Make sure there are no big lumps of won-ton or miso hiding under the water whenever you stir. You don't want that sneaking up on you when you go to serve. Once everything is cooked, fill a bowl and eat. You may want salt.
Fair warning, the won-ton wrappers will turn into slightly sludgy dumplings of very small size. Try to break these up with your spoon as much as possible and mix the starches into the broth.
I make no guarantees that this will be enjoyed by all or any promices of enjoyment. The recipies listed herein are mainly to my tastes.