Directions

To Cook

1. Combine the marinade ingredients into a bowl.
2. Slice the scotch fillet wafer thin and cut the fat out, saving the fat.
3. Add the meat to the bowl with the marinade mix, cover with cling wrap and leave to marinate for at least 30 mins. No need to refrigerate.
4. Soak the dried shiitake mushrooms for 15 mins in warm water to rehydrate them. Drain and chop them in preparation to be cooked.
5. When ready to cook, let the scotch fillet come to room temperature.
6. While that is happening chop the spring onions, saving both the green and white sections.
7. Prepare the udon noodles by soaking in hot water as per packet instructions.
8. Add oil to a saucepan, turn to medium heat and add the saved fat letting it render for a few minutes (you can skip this step, but it adds extra flavour).
9. Add the white section of the spring onions to the pan and coat until glossy, then remove any unrendered lumps of fat.
10. Add the marinated scotch fillet and cook most of the way through. Add the drained mushrooms and cook meat the rest of the way (or to preferred taste), then turn the heat off.
11. Add the strained udon noodles to the pan, folding the ingredients and heating through using the residual heat.
12. Garnish with the green spring onions and enjoy!