LONDON, July 2 — If you’re looking for an easy yet delicious Japanese recipe to try out, you might want to watch this video.
This clip by YouTube channel Sorted Food will show you how to prepare miso beef and pickled vegetables that would be great for both lunch or dinner.
You’ll need these ingredients for this recipe: 2 large magnolia or bamboo leaves (optional), 2 tbsp miso paste, 4 spring onions, 2 tbsp enoki mushrooms, 100g shabu-shabu beef (or Wagu or Hida), 100g jasmine rice, 50g red radish, 50g carrot, 50g pak choi, 2 tbsp rice wine vinegar, 2 tbsp mirin, 2 tbsp freshly squeezed apple juice and a pinch of salt.
To prepare the pickled vegetables, you’ll need to peel and cut the carrot into thin slices that are semi-circle shaped. Slice the radishes to the same size, then the stalks of the pak choi into slices.
Next, stir together the vinegar, mirin, apple juice and salt in a small bowl. Toss all the chopped vegetables in the liquid and leave to rest whilst you prepare the rest of the recipe.
Wash and finely slice the spring onions and trim the mushrooms from their base. Cut the beef into slices as thin as possible.
Soak the rice in cold water, then drain and place into a saucepan that has a tight fitting lid with 150ml of cold water and a pinch of salt. Heat gently to a simmer and cook on low for 8 minutes, swilling the pan occasionally, but not lifting the lid to stir. Remove from the heat and leave to steam with the lid still on for another 5 minutes.
Lay the magnolia (or bamboo) leaves onto the base of a cold frying pan. Spread the miso paste onto the leaves then top with the spring onions, mushrooms and beef. If you aren’t using the leaves, simply spoon the miso paste onto the base of the pan.
Leave on medium heat for 5 minutes, making sure to toss and turn the beef and miso mixture occasionally. Cook until the miso paste is bubbling and thickening slightly, and the mushrooms and beef is just cooked.
Serve the miso beef with a bowl of rice and a side of the pickled vegetables. Enjoy!
