Culinary Art Workshop - 2017.Jan.
Ingredients
| Beef (for Sukiyaki) | 100g ... Lightly coat the surface with salted koji. |
| Salted Koji | 1/2 tsp |
| Thin Green Onions | 2-3 stalks |
| Daikon Radish | 4cm ... Cut into 1cm half-moon slices. Boil lightly to retain crispness, then sprinkle with Mikawa roasted sake (not listed in ingredients). |
| Bok Choy | 1 bunch ... Make a cross-cut at the base, boil in salted water, and transfer to cold water. |
| Benitade (Red Water Pepper Sprouts) | As needed |
Mustard Vinegar Miso Sauce
| White Miso | 50g |
| Vinegar | 2 tsp |
| Lemon Juice | 1/2 tsp |
| Prepared Mustard | 1/2 tsp |
Instructions
- Spread the beef slices evenly and steam for 1 minute. Remove and let cool.
- Roll the thin green onions in the beef slices and cut into bite-sized pieces.
- Arrange the beef rolls, daikon, and bok choy on a plate, and scatter the red water pepper sprouts.
- Serve with the mustard vinegar miso sauce on the side.