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GLAZED BEEF SCATTERED SUSHI

INGREDIENTS :

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.

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

PREPARATION :

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.