Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

3 C. All Purpose Flour

1 T. Salt

1 cup Water

 

4 oz White Miso

32 oz Beef Broth

1 cup rehydrated mushrooms

1 tsp. grated fresh ginger

1 stalk lemon grass (bruised and chopped)

2 cloves fresh garlic (crushed)

1 bunch Cilantro stems, chopped

 

2 tsp. Fish sauce

4 T. soy sauce

2 T. rice wine vinegar.

2 T. mirin

1 tsp. sriracha

 

Pickled Diakon

Thin Sliced Jalapeno

Cleaned Cilantro Leaves

Chives or Green Onions

Thin Sliced Avocado

Poached Quail Egg

Cooked Bison Tenderloin Strips

 

Incorporate flour, salt and water; mix well, Kneed for 5 minutes, add to rolling salted water, cook until tender. Immediately ice bath once they are complete.

 

Thinly slice 2 lb. bison tenderloin and marinate in 16oz water, 1 T. Chili Oil, 2 T. Soy Sauce, 2 Garlic Cloves.

 

Bring ingredients (white miso to garlic) to a full simmer, add cilantro, re-season. And continue to simmer for 15 minutes. Add ingredients (fish sauce to sriracha) to broth, one at t time, stirring between. While stock is simmering, adjust seasoning.  Quickly stir fry bison to desired doneness.  Begin to add the ingredients to the soup – 2 ounces of Udon Noodles, 3 ounces of broth, 3 slices of avocado, 3 slices of jalapeno. 1 poached quail egg, 2 slices of pickled diakon, a few sprigs of cilantro, and a sprinkle of scallion. Make sure you add 2 ounces of Fully cooked Sliced Bison tenderloin to finish your Asian Hot Pot.