Authentic Japanese Cooking: Beef with Kombu Dashi Sauce
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Beef with Kombu Dashi Sauce (2) Chrysanthemum-shaped Turnips.

(1) Beef with Kombu Dashi Sauce

Ingredients (Serves 2)
400 g beef thigh, round
100 g maitake mushrooms
100 g king oyster mushrooms (Eryngii)
130 g Shimeji mushrooms
Black pepper
White pepper
Vegetable oil
4 tbsp sake
2 tbsp water
2 tbsp soy sauce
3 cm square piece of kombu kelp
20 g Naganegi long onion (minced)
1 tbsp Mizuame (syrup)
1 bunch watercress
Fresh wasabi

1. Separate all mushrooms into bite sized pieces and sauté over high heat with salt, white pepper and oil.
2. Sear the surface of all 6 sides of the beef, previously seasoned with salt, black pepper.
3. Rinse in boiling water to remove the excess oil and impurities.
4. Make the sauce with sake, soy sauce, Naganegi, Mizuame syrup and kombu dashi. Add the beef and poach it while reducing the sauce to a glaze.
5. Set aside to cool and cut into thin slices. Serve with watercress and wasabi.
6. Add Mizuame to the sauce to thicken.

(2) Chrysanthemum-shaped Turnips

Ingredients (Serves 2)
2-3 Japanese turnips
100 ml water
100 ml rice vinegar
45 g sugar
1 dried red chili
Chrysanthemum leaves

1. Peel the turnips.
2. Use the tip of the blade to make crisscross incisions.
3. Soak in brine to soften.
4. Make the sweet marinade.
5. Marinate and chill the turnips.