Mizore Beef

4 pers

  • 200g sliced beef
  • 1/4 bunch shallots
  • 1/4 daikon radish
  • Salt and pepper to taste
  • A [90cc katsuo (bonito) stock , 30cc mirin, 30cc light soy sauce, 60cc rice vinegar ]
  • (If available) Cherry tomatoes, wasabi and shallot to taste

1.Lightly score the beef and sprinkle with salt and pepper.

2.Heat pan and quickly heat beef on both sides.

3.Slice the shallots into 4 to 5 cm lengths and then wrap around cooked beef.

4.Quickly boil mirin in A , cool and add to other ingredients.

5.Grate daikon radish (using a grater if available), squeeze daikon to extract moisture and then blend daikon with 4.

6.Place beef in 3 on plate and top with 5.

7.Top with cherry tomatoes, wasabi

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