Culinary Studio Culinary Art 2008.Sep.
Ingredients
| Satoimo (Taro) |
300g ... Wash off dirt, scrub, and peel |
| Winter Melon (net weight) |
300g ... Remove seeds and pulp, peel, and cut into 4cm cubes |
| Enoki Mushrooms |
200g ... Trim the roots |
| Shimeji Mushrooms |
100g ... Separate into small clusters |
| Thinly Sliced Beef |
200g ... Cut into bite-sized pieces, blanch in hot water |
Marinade
| Soy Sauce |
1 tablespoon |
| Sake |
1 tablespoon |
Seasoning Mix
| Soy Sauce |
2 tablespoons |
| Sake |
1 tablespoon |
| Sugar |
1 teaspoon |
| Dashi Stock |
5 cups |
| Mirin |
1 teaspoon |
Garnish
| Grated Yuzu Peel |
As needed (or Yuzu Pepper Paste) |
Instructions
- In a pot, combine the and taro. Heat on low until boiling, then cook for about 5 minutes.
- Add winter melon and simmer for another 13 minutes.
- Once the taro and winter melon are tender, add the marinated beef and mushrooms. Adjust the flavor with mirin.
- Serve in bowls and top with grated yuzu peel for fragrance.