Top Chef Selection ~Pioneers~ Recipe
Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~ Recipe
FREE
Ingredients
- Ingredients ①
Matsusaka beef
Marche truffle
Angelica tree shoots
Mountain udo
Kyoto Kujo green onion
Egg
- Ingredients ②
Matsusaka beef sirloin
60 g
Marche truffle
3 g
Angelica tree shoots
2 sprigs
Mountain udo
10 g
Kyoto Kujo green onion
15 g
Egg
1
Warishita
20 ml
White soy sauce
1
Mirin
1
Sugar
0.2
Kombu dashi
0.2
Salt
to taste
This is what's called salt sukiyaki (shio-sukiyaki). Matsusaka beef has a distinctive sweetness in the meat and an elegant flavor, so I made this dish to bring out that quality as much as possible. And the egg, which is indispensable to sukiyaki, is scented with spring truffle and draped over the dish, saddle-style (kurakake), like an egg-yolk sauce (kimi-an).
How to make Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion
How to make Matsusaka beef, hot-water rinsed, with spring truffle (bianchetto), egg, mountain udo, angelica shoot, and Kyoto Kujō scallion
① Slice the Matsusaka beef 3mm thick, rinse it briefly in low-temperature hot water, transfer it to cold water, and drain.
② Put the raw egg together with truffle in a vacuum sealer to let the aroma infuse.
③ Simmer the mountain udo white-style (shiro-ni), and prepare the angelica-tree shoots (tara-no-me) in a clear-soup base (suiji).
④ Cook the yolk of the truffle egg at low temperature until it has a good color.
Restaurants Serving This Dish
Ginza "Ginza Bettei"
Want to check the seasoning blend before you cook?
COMMENT
Since our restaurant handles Matsusaka beef of world-class quality, we think every day about how best to draw out its deliciousness — which ingredients to use, and how, to bring out the best in Matsusaka beef, the star of the dish.