Cooking Studio Culinary Art 2008.Jan.
Ingredients (Serves 4)
| Beef shank |
300g ・・・ Cut into bite-sized pieces and sprinkle with a little salt. |
| Salad oil |
2 teaspoons |
| Turnip |
150g ・・・ Peel thickly and cut into 4 wedges. |
| Carrot |
80g ・・・ Slice into rounds. |
| Taro |
160g ・・・ Peel, and cut large ones in half. |
| Shimeji mushrooms |
1 bunch ・・・ Separate into small clusters and stir-fry with sake. |
| Canola Flowers |
As needed ・・・ Quickly boil until bright green. |
Miso Soup Base
| Water |
500ml |
| Hatcho miso |
40g |
| White miso |
10g |
| Sake lees |
40g |
Seasonings
| Ketchup |
1 tablespoon |
| Tamari soy sauce |
1 tablespoon |
| Sugar |
1 teaspoon |
Roux
| Butter |
1 tablespoon |
| Salad oil |
1 tablespoon |
| All-purpose flour |
2 tablespoons |
Procedure
- Heat salad oil in a frying pan and sear the seasoned beef shank until browned.
- Transfer 1) to a pot, add sake (or water) and simmer until tender.
- In a separate pot, simmer carrots and taro with sake (or water) until tender. Add turnip midway and continue cooking.
- <Roux> In a pot, melt butter and salad oil, then add flour and stir-fry thoroughly. Gradually add the <Miso Soup Base>, stirring constantly. Add the beef from step 1 and simmer gently.
- Finally, add <Seasonings> (ketchup to sugar) and adjust the flavor.
- Arrange the boiled vegetables on a gratin dish, pour the stew from step 4 over them, and bake in a 180°C oven for about 8 minutes. Garnish with canola flowers after baking.