400 g
of japanese mushrooms, fresh, cleaned and trimmed
1 tbsp
of coconut oil
80 ml
of soy sauce
80 ml
of mirin
2 tsp
sugar
2 leeks,
cut diagonally into 4cm pieces
50 g
of watercress
3 tbsp
of shiitake mushroom powder, optional
white rice
210 g
of basmati rice, or rice of your choice
200 ml
of water
200 ml
of dashi, basic
pinch of salt
shiitake mushroom dashi
40 g
of dried shiitake mushrooms, (about 14 mushrooms)
1 L
water
kombu, 1 postcard-sized piece
1 Ingredients
beef and mushroom dashi stew:
500 g
of beef tenderloin, cubed
400 g
of japanese mushrooms, fresh, cleaned and trimmed
1 tbsp
of coconut oil
80 ml
of soy sauce
80 ml
of mirin
2 tsp
sugar
2 leeks,
cut diagonally into 4cm pieces
50 g
of watercress
3 tbsp
of shiitake mushroom powder, optional
white rice
210 g
of basmati rice, or rice of your choice
200 ml
of water
200 ml
of dashi, basic
pinch of salt
shiitake mushroom dashi
40 g
of dried shiitake mushrooms, (about 14 mushrooms)
1 L
water
kombu, 1 postcard-sized pieceTo begin, make the mushroom dashi. Clean the dried shiitake with a very soft, dry brush to remove any grit or dirt.
1 In
a large container with a lid, immerse the dried mushrooms and kombu in cold water and place it in the fridge. After 8 hours, remove the kombu and leave the mushrooms to soak for another 16 hours at 5°C in the fridge.
1 Pass
through a fine sieve and it's ready to use.
1 Now
make the stew. Add the coconut oil to a large saucepan and brown the beef over high heat, stirring occasionally for about 15 minutes. Set aside.
1 Stir
together the soy sauce, mirin, sugar and (if using) the shiitake powder in a bowl until incorporated.
1 Add
the soy sauce mixture, leeks and 710ml of the mushroom dashi to the browned meat and cook over low heat for 40 minutes, until tender.
1 Meanwhile,
make the rice. Place the rice in a medium saucepan and add the water, along with 100ml of dashi. Cook over a low heat for 10-15 minutes, then rest for 10 minutes before serving.
1 When
ready to serve, add the mushrooms to the stew and cook for a further 2 minutes. Add the watercress, turn off the heat and serve with the rice.
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