Recipe for Ponzu Soused Ostrich Fillet with Pickled Ginger and Crispy Egg Noodles

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Yield:

Ingredients:

Amount	Ingredient
1 kg	Ostrich fillet
100 ml	Mirin (sweet sake)
100 ml	Japanese Ponzu sauce
200 gm	Egg noodles
1 x	bulb root ginger, peeled & julienned
	oil, for deep frying
1 clv	garlic, crushed
100 gm	Japanese pickled ginger, for serving

Instructions:

Instructions: 1. Cut Ostrich fillet into thin slices. Combine Ponzu, ginger, garlic, lime zest together. Add Ostrich fillet and marinate for a least 2 hours.

2. For each serving, heat oil and deep fry 20 g noodles until crisp and golden. Drain well.

3. Heat wok until smoking and stir fry 100 g marinated Ostrich fillet until well browned. Serve on noodles, garnished with 10 g pickled ginger.

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