beef｜Japanese food｜seasonal vegetables｜spring｜牛肉と蕗のすき煮・筍土佐煮
Sukini-Style Simmered Beef and Fuki with Tosa-Style Simmered Bamboo Shoots
Culinary Workshop Karinary Art 2018.April
Ingredients
| 【Beef and Butterbur Sukini】 | |
| Beef (sukiyaki cut) | 200g ... Cut into bite-sized pieces. |
| Boiled butterbur stalks | 80g ... Diagonally sliced. |
Seasoning
| Sake | 50ml |
| Water | 50ml |
| Soy sauce | 1 tbsp |
| Sugar | Generous 1 tbsp |
Instructions
- Pour sake into a pot and boil to remove the alcohol.
- Add water, soy sauce, and sugar to the pot. Once it comes to a boil, add the beef and butterbur stalks and cook through. Remove the beef and butterbur, and reduce the broth to half.
- Return the beef and butterbur to the pot and coat with the reduced broth.
Ingredients
| 【Simmered Bamboo Shoots】 | |
| Boiled bamboo shoots | 1 piece (200g) ... Cut into bite-sized pieces. |
| Bonito flakes | 4g |
| Kinome leaves | As needed |
Seasoning
| Dashi stock | 200ml |
| Mirin | 1 tbsp |
| White soy sauce | 2 tsp |
| Soy sauce | 1 tsp |
| Sugar | 1 1/2 tsp |
Instructions
- Combine the bamboo shoots and seasoning ingredients in a pot and simmer. Finish by mixing in the bonito flakes.
- Plate the simmered bamboo shoots alongside the beef sukini and garnish with kinome leaves.