Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Beef Mixed Sushi
- Ingredients (Serves 4)
- 2 cups / 400ml rice
1/2 cup / 100ml vinegar
1 1/2 tbsp sugar
1/2 tsp salt
roasted sesame seeds
1 knob of ginger
1/4 tsp salt
[ingredients for salty-sweet beef]
200g thinly sliced beef
2 tbsp soy sauce
1 1/2 tbsp sake
1 1/2 tbsp mirin sweet cooking sake
1 tbsp sugar
[ingredients for scrambled eggs]
2 tbsp sugar
1 tbsp sake
1 Slice the ginger. Cut the cucumbers into 3mm slices and put it into a bowl, sprinkle some salt and let them stand for 5 to 10 minutes.
2 After letting the salted cucumbers stand for 5 to 10 minutes, squeeze them with a kitchen towel.
3 Cut the beef into bite-sized pieces..
4 Make the sushi vinegar. Combine vinegar, sugar, and salt in a bowl, and mix them.
5 Add the vinegar to the cooked rice, and mix it lightly using a cutting and folding motion.
6 Combine the soy sauce, sake, sugar, and mirin in a pan, and bring it to a boil.
7 Put in the beef and ginger, adjust the heat, and simmer. Keep mixing until no more of the seasoning mixture remains.
8 Add the beef to the sushi rice and cool the rice and beef with a fan while mixing them together.
9 Add the cucumbers.
10 Next make the scrambled eggs. Beat the eggs, add sugar, sake and salt.
11 Heat a frying-pan, pour in the egg mixture, and cook it over medium heat.
12 When the edge of the egg mixture starts to set, briskly stir it from the outside.
13 Continue stirring it for about 2 minutes. Turn off the heat and keep stirring it.
14 Add the sudachi juice and sesame seeds to the sushi rice, and mix. Serve the rice in a dish, put the scrambled eggs and some nori.