Sugar-Cured Beef on Ginger Buckwheat Noodles

This dish features a curing method I first learnt at Rogalsky’s restaurant in Melbourne in the early 1980s. The flavours and ratio of sugar to salt vary with the type of meat that’s being cured, as does the time of curing. In this recipe the beef goes a deep red in the middle and dark brown on the outside. The method became popular at the New Zealand Sugar Club when I cured hapuka (a New Zealand groper) – a fat-fleshed, tasty fish. In London I have successfully used tuna and to a lesser ext