Sake appetizer recipes

Beef｜Fruits｜Japanese｜Mushrooms｜Winter

Beef with Dried Persimmon Miso Sauce,
served with Simmered Butterbur (Ohitashi Style)

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Culinary Workshop - Culinary Art - Jan.2026

Ingredients

【Beef with Dried Persimmon Miso Sauce】
Beef (thinly sliced)	100g
Maitake mushrooms	70g
Salad oil	1 tsp

Dried Persimmon Miso Sauce

Boiled-down sake	2 tbsp
Mirin	1 tbsp
Soy sauce	2 tsp
Red miso	1 tsp
Dried persimmon	40g or more

Garnish

Julienned yuzu peel

Instructions

1. Blend all ingredients for the Dried Persimmon Miso Sauce until smooth.
2. Heat a small amount of oil in a frying pan, place maitake mushrooms and cook until fragrant, flipping once. Remove from pan.
3. In the same pan, add oil and cook beef. When the color changes, return the mushrooms and add the sauce. Stir to coat evenly.
4. Plate and garnish with julienned yuzu peel.

Ingredients

【Simmered Butterbur (Ohitashi Style)】
Butterbur (Fuki)	100g ... sprinkle with salt and rub on cutting board (itazuri)

Combined Seasoning

Dashi broth	150ml
Light soy sauce	1 tsp
Boiled-down mirin	1/2 tsp

Instructions

1. Boil the butterbur in plenty of water for about 2 minutes.
2. Cool in cold water and peel off the skin.
3. Soak in the combined seasoning mixture.