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FOR TWO SERVINGS
. For four servings
. 14 oz (400g) Mukaku Wagyu sirloin (in loaf form)
. 2¹ ／₈ cup (500cc) water
. 2¹ ／₈ cup (500cc) sake
. 2 tbsp (30cc) ordinary soy sauce
. 2 oz (60g) brown sugar
. 1 piece of ginger
. 2 oz (60g) hatcho miso (dark red soybean paste)
. Winter melon as needed
. 3 potatoes
. Some kinome
(young leaf bud of Japanese pepper tree)
A
[mixture consisting of the following ingredients]
. ⁴ ／₅ cup (200cc) dashi (Japanese soup stock)
. 1 tsp (5cc) light soy sauce
. ¹ ／₂ tsp (2.5cc) mirin (sweet cooking rice wine)
. ¹ ／₅ tsp (1g) salt
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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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 Drop lid
Drop lid is a technique wherein a lid one size smaller than the pot
is placed directly on top of the food inside to allow the sauce to
cover the food to the top while being cooked.
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