Miso-zuke
Sources: Japanese Beef Product Guide Book by MAFF
Introduction
Miso-zuke (food preserved with miso paste) is a traditional Japanese cooking wherein ingredients are broiled after having been covered with miso paste, one of the most important components of the Japanese diet. One example of this is “miso dengaku”, which is broiled tofu with miso paste, a dish often said to constitute the origin of oden (a japanese winter dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth). It is also known to have a nutritional fortification effect. Enjoy the rich taste of Wagyu Beef and the flavor of miso with this recipeIngredients
400g beef Sirloin (in whole steak form)Miso-yuanji as needed
(Ingredients for miso yuanji in an easy-to-prepare amount)
2/5 cup (100cc) sake
2/5 cup (100cc) water
4 tsp (20cc) ordinary soy sauce
2 tsp (10cc) light soy sauce
1 tsp (5cc) mirin (sweet cooking rice wine)
430g coarse white miso (or white miso)
Kikka-kabu as needed
Mukago (small bulb of glutinous yam) as needed
Instructions
Step 1 Place sake, water, soy sauce and mirin in a pan over heat. Once it has boiled, remove from heat and let it cool. Add white miso and stir thoroughly to soften the miso
Step 2 Dip beef into the mixture prepared in (1) and let it marinade for about two days
Step 3 Spread a cooking sheet over a frying pan. Quickly scrape off the miso from the beef prepared in (2), place on the sheet, close the lid and roast over low heat
Step 4 Cut the beef roasted in (3) in slices about ½ in (1.5 cm) thick. Steam the mukago, sprinkle some salt and skewer on pine needles. Garnish the beef with this mukago and *kikka-kabu
Note:*Kikka-kabu: Peel turnips, make fine grid-shaped cuts and soak in water with 3% salt concentration for a while. When the turnips become tender, drain and soak in sweet vinegar (vinegar mixed with sugar and salt) together with kombu & hot pepper
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