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FOR TWO SERVINGS
. 14 oz (400g) Kumamoto Aka Ushi rib
(in loaf form)
A
. 2¹ ／₈ cup (500cc) sake
. 2¹ ／₈ cup (500cc) water
. ²／₃ cup (160cc) ordinary soy sauce
. ¹ ／₃ cup (80cc) light soy sauce
. 1¹ ／₃ oz (40g) sugar
. Some starch with water
. ¹ ／ ₂ bunch of nanohana
(young rapeseed blossom)
B
. ⁴ ／₅ cup (200cc) dashi (Japanese soup stock)
. 1 tsp (5cc) light soy sauce
. ¹ ／₅ tsp (1g) salt
. Japanese mustard as needed
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DIRECTIONS
1. Cut the loaf of beef into approximately 1 in. (2-3cm)
size cubes. Put it in a hot frying pan over high heat
and brown the surface.
2. Place (1) into a pot, add sake, water, brown sugar,
hatcho-miso and soy sauce, and place over heat
with a drop lid. After it starts boiling, add some
ginger sliced with the skin intact, reduce heat and
cook until the beef becomes tender.
3. Scrape off the skin of a winter melon with the back
of the knife and make many cuts in the surface.
Cut it into approximately 1 in. (2-3cm) sized cubes
and boil them with water until they become tender.
Soak it in A for over three hours.
4. Microwave potatoes until they become soft, peel
off the skin, mash them and mix well with some A
until smooth.
5. Spread the mashed potatoes on a dish, place the
beef cooked in (2) on it and garnish with winter
melon. Sprinkle some kinome on top.
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By covering the beef
in the soup with a
paper towel to steam,
the flavor permeates
through to the middle
of the loaf.
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