Meibou Junmaizukuri

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.

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.

Method

1. Place the sea bream on a strainer and pour boiling water over it. Transfer to cold water, clean thoroughly, and pat dry.
2. In a pot, combine the braising sauce ingredients and bring to a boil. Add the sea bream and spoon the sauce over it. Add the ginger and cover with a drop lid. Simmer over medium-high heat for about 6 minutes.
3. Once the sea bream is cooked, add the celery and simmer for 2 minutes, then add the okra and simmer for another minute.
4. Arrange the sea bream, celery, and okra on a plate. Pour a little reduced braising sauce over and garnish with kino-me leaves.

Instructions

1. Prepare the sweet miso paste. Combine red miso, mirin, sugar, and water in a pot. Cook over low heat, stirring slowly with a wooden spatula until it reaches the original thickness of the miso.
2. In a clay pot, add the dashi stock and half of the sweet miso paste. Stir to dissolve, then add the ingredients and simmer.
3. If the flavor of the miso in the pot becomes weak, add the remaining sweet miso paste.

Procedure

1. Heat salad oil in a frying pan and sear the seasoned beef shank until browned.
2. Transfer 1) to a pot, add sake (or water) and simmer until tender.
3. In a separate pot, simmer carrots and taro with sake (or water) until tender. Add turnip midway and continue cooking.
4. <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.
5. Finally, add <Seasonings> (ketchup to sugar) and adjust the flavor.
6. 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.

Instructions

1. Place the oysters in a bowl, sprinkle generously with salt, and mix quickly but gently. When the black liquid comes out, rinse with water and drain.
2. Arrange the cut vegetables and other ingredients on a large plate.
3. Heat and mix the .
4. Spread the miso from step 3 on the surface of a clay pot. Pour in the , add the ingredients (oysters, vegetables, etc.), and once it begins to boil, dissolve the miso around the edges to adjust the flavor. Serve in individual bowls while simmering, with as desired.

* The sweetness and saltiness of the miso may vary, so adjust the flavor as needed.

Instructions

1. Marinate the seasoned beef in the Miso Marinade for 1 night to 1 week.
2. Cook in a pan lined with parchment paper. Once one side is seared, flip and cook for 2-3 minutes.
3. Let cool, then slice thinly.

Instructions (Salad)

1. Rinse the salted daikon with water and squeeze out excess moisture.
2. Prepare the Mixing Dressing and toss it with the daikon, smoked salmon, and yuzu.

Procedure

1. In a pot, combine sake, water, and sugar, and dissolve. Arrange the mackerel pieces in the pot, bring to a boil, and skim off any foam. Add the sliced ginger, dark soy sauce, and mirin, then reduce the heat and simmer for about 6-7 minutes.
2. Remove the mackerel from the pot, and dissolve the miso into the remaining broth. Heat gently and thicken with the dissolved kudzu starch to the desired consistency.
3. Return the mackerel to the pot, warm through, and coat evenly with the miso sauce. Let the flavors meld for a short while.
4. Serve the mackerel on a plate, spoon the sauce over it, and garnish with julienned ginger.

Steps

1. Blanch the mackerel in boiling water, then transfer to cold water and pat dry.
2. Place the mackerel and seasonings in a pot and heat over medium-low. Once boiling, pour the simmering liquid over the fish, cover with a drop lid, and simmer for about 12 minutes.
3. Dissolve the fermented rice bran miso into the simmering liquid from step 2.
4. Lower the heat and gradually add the miso mixture into the pot, stirring gently to coat the fish evenly. (Shake the pot while simmering.)
5. Plate the dish, sprinkle with green onions, and serve with ginger on the side.

Instructions

1. In a pot, add the daikon radish and just enough water (preferably rice-washing water) to cover. Simmer until a skewer can pierce through.
2. Bring a pot of water to a boil, add salt, and blanch the oysters for about 10 seconds. Drain and pat dry.
3. In a pot, combine the cooked daikon radish from step 1 and the <Mixed Seasoning>. Heat until boiling, then simmer on low for 7-8 minutes.
4. Add the oysters from step 2 to the pot and simmer for 2-3 minutes, allowing the flavors to coat. Plate the daikon and oysters, then reduce the remaining broth to thicken slightly and pour over.
5. Garnish with crispy fried burdock and sprinkle with julienned yuzu.

Instructions

1. Miso Sauce: Combine red miso, sugar, soy sauce, and sake in a small pot. Heat until smooth.
2. Heat a pot and spread beef fat. Lay the beef slices flat in the pot and sear until browned on one side, then flip to sear the other side.
3. Move the beef to one side of the pot and add the grilled tofu, mushrooms, and leeks. Pour the Miso Sauce over and simmer for 2-3 minutes, coating the beef with the sauce. Add the shungiku at the end and simmer briefly.
4. Serve portions into individual bowls and enjoy with raw egg or onsen egg as a dipping sauce.