- 4 rabbit fillets, sinew removed
- 4 soft boiled eggs
- 1 packet of your favourite noodles
- 4 pak choi
- 4 to 6 spring onions, chopped (including the green parts – just give them a rinse)
- 500ml organic chicken stock
- 1 cup light soy sauce
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 dried red chilli (optional)
- 2 tbsp vegetable oil
- 5 drops sesame oil (it is very strong, so be careful of how much you use)
- 1 tsp sesame seeds
Simply combine your chicken stock, soy sauce, garlic, ginger and chilli (if you are using) in a pot and bring to a simmer. In a separate frying pan, combine your vegetable oil and sesame oil, and get it nice and hot. Season your rabbit fillets and then place in your hot pan and fry to get a nice seal on it. Fry for around 2 minutes, then turn them over and seal the other side. Fry for a minute, then put the pan off and allow your fillets to carry on cooking in the residual heat from the pan.
Once your stock has simmered for around 10 minutes on a medium heat, add your pak choi and continue to simmer until they are cooked. Remove them and keep them warm for serving. You can now add your noodles to your stock and cook them according to the package instructions. Once done, you can now start to plate your noodles in a warmed bowl (no-one likes cold noodles) . Add the pak choi, 1 egg to each plate cut in half (the yolk must be runny as this adds richness to the dish), arrange your sliced rabbit fillet on top and then sprinkle with your spring onion slices and sesame seeds. Serve with a side of soy sauce – this is used instead of salt.
どうぞめしあがれ (douzo meshiagare) – this means “enjoy your meal” in Japanese