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1.25 cups of water,1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 1/2 cup of boiling water, 200g tenderloin steak, 8 dried shiitake mushrooms, 20g daikon, 20g carrot, some toasted nori strips.

1T soy sauce, 1t mirin, 1t muscovado.


1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 2T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Rinse dried shiitake mushrooms; Trim off the stems; Soak in 1/2 cup of boiling water for 20 minutes; Transfer the mushrooms together with the soaking water to a pan; Simmer over a low heat for 3 minutes; Lift them out; Squeeze out any excess liquid; Cut each into halves; Cut an half of the halves into small pieces; Cool.
4. Rinse tenderloin steak; Trim; Tenderize with a meat mallet for 10 minutes; Marinate in seasonings for 30 minutes.
5. Peel, rinse and shred carrot.
6. Peel, rinse and shred daikon.
7. Preheat a broiler to its highest temperature; Arrange the steak from the step 4 together with the seasonings on the broiler; Broil for 3 minutes on each side; Remove the steak; Leave it for 1 minute; Slice along its lines.
8. Add the small pieces mushrooms from the step 3 to the sushi rice from the step 2; Mix well; Arrange in a serving plate; Arrange the beef strips from the step 7 on the top; Put the mushroom halves, the daikon shreds and carrot shreds next; Garnish with the toasted nori strips.