YAMASA Special Page
Shoyu-Ann : beef (Yamasa)
COOKING INGREDIENTS
YAMASA Special Page
FREE
Ingredients
- YAMASA Shoyu-Ann
Broth [Note 1]
500 ml
YAMASA Brewed Soy Sauce
50 ml
Mirin (if available)
50 ml
Yoshino arrowroot (or potato starch if unavailable)
20 g
Broth [Note 1] (If Yoshino arrowroot is used), or water (If potato starch is used)
60 ml
Note 1: The broth is made with 1,800cc of water, 10cm square of dry kelp, and 60g of dried bonito shavings
- Substitute for mirin Japanese sake
Japanese sake and sugar (combined)
50 ml
Suger
1/10th of Japanese sake
- Beef
Thinly-sliced beef
200–300g
Salt
5 g
Pepper
5 g
Wasabi
1-2 g
Kadowaki
Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with three Michelin stars.
‘YAMASA Brewed Soy Sauce’
Authentic Japanese soy sauce with its unique aroma, translucent reddish brown colour and rich flavour. YAMASA; truly original flavour for expertised chefs.
How to make Various dishes using YAMASA Shoyu-Ann: Beef.
How to make Various dishes using YAMASA Shoyu-Ann: Beef.
Make the broth, ‘YAMASA Brewed Soy Sauce’, and mirin (note 1) at a rate of 10:1:1. Add the Yoshino Kuzu [20g](or potato starch[20g] if unavailable) and broth[60cc]/water[60cc]. Heat to thicken.
Note 1: How to make mirin. Heat the Japanese sake in a pot, flambéing until the fire extinguishes to burn off the alcohol. Add sugar to the ratio of 1/10th of the Japanese sake.
Add a pinch of salt[5g] and pepper[5g] to the sliced beef, before putting it in a frying-pan on high heat.
Pan-fry for about 1 to 2 minutes, or until medium-rare with some charred parts.
Top the beef evenly with YAMASA Shoyu-Ann. Put some well-assorted grated wasabi on it as needed-basis.
Want to check the seasoning blend before you cook?
COMMENT
A beef dish covered with Shoyu-Ann（Soy Sauce Glaze） made with ‘YAMASA Brewed Soy Sauce’. Instead of pork or chiken, Sukiyaki beef is highly recommended; particularly beef which is not too fatty. For the ultimate taste experience, pan-fry the beef until it is medium rare; so that it still retains its reddish colour. YAMASA Shoyu-Ann is applicable to wide range of dishes – even just putting it on a piece of bread can make it delicious!