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Salad

Salad

Rare Beef Salad

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Ingredients (Serves 4)
* "Wakame" seaweed
*10 "Shiso" perilla leaves
*1 "Daikon" Japanese white radish
*1 stalk celery
*1 pack(113g/ 4oz) salad herb mix
*1 cucumber

Salad dressing
*2 tbsp tomato ketchup
*2 tbsp tomato purée
*4 tbsp soy sauce
*1 tbsp "Mirin"
*1 tsp sugar
*1 tbsp grated ginger
*1 tsp grated garlic
*Sesame oil to taste

*Rare beef (previously prepared)

1 Seaweed and vegetable preparation
Wash the "Wakame" well and soak it in water. Drain well and cut into bite size pieces. Slice the "Daikon" into 5-6 cm lengths and slice finely. Cut the "Shiso" leaves in half lengthwise, slice finely. Remove the strings of the celery, cut into 5cm lengths and slice thinly. Cut the cucumbers in half lengthwise, scoop the seeds and slice diagonally.

2 Soak the vegetables in water to make them crispy. Drain the vegetables well. Put the vegetables and the seaweed in the refrigerator to cool.

3 Salad dressing preparation
Put tomato ketchup, tomato purée, soy sauce, "Mirin" and sugar in a bowl and mix. Add the grated garlic and ginger and mix. Add sesame oil to your taste. Let the dressing stand.

4 Spread the crispy vegetables on a serving plate and place thinly sliced beef on top of the vegetables. Pour the dressing on the salad just before eating.

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