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8 thinly sliced beef (such as for
Shabu Shabu) |
•
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1 pkg. chives, cut in 2” lengths |
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potato starch |
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ginger, thinly sliced |
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vegetable oil |
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3.6 oz. (100 g) Shiro Tamamiso* |
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1 Tbsp. plus 1 tsp. (20 cc) rice vinegar |
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0.036 oz. (1 g) Japanese mustard powder |
1)
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Mix all
ingredients for “Miso Mustard Sauce” in a bowl. |
2)
|
Place a beef slice
on a cutting board. Brush potato starch over
one side using a pastry brush. Place chives
on one edge of beef slice and roll up. Repeat
this process for all beef slices. |
3)
|
Heat a pan with
a little oil. Cook beef rolls until nicely
browned. |
4)
|
Remove rolls from
pan and cut into bite-size pieces. |
5)
|
Top pieces with
Miso Mustard Sauce and sliced ginger. |
•
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1 (17.64 oz./500
g) pkg. Marukome Premium White Miso |
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|
3 Tbsp. (45 cc) mirin |
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|
3 Tbsp. (45 cc) nikiri
sake (sake heated to burn off alcohol) |
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1.4 oz. (40 g) sugar |
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|
5 egg yolks |
|
|
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Slicing ginger: slice thinly horizontally, then slice thinly vertically.
|
|
|
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Thinly sliced ginger in ice water to maintain crispness.
|
Ingredients
(Serves 4 ):
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