Tokyo Cult Recipes by Murota Maori

Author:Murota, Maori
Language: eng
Format: epub
Published: 2015-11-17T16:00:00+00:00

2–3 tablespoons hojicha tea (a roasted green tea that is brown-coloured and low in caffeine), infused for 2–3 minutes in 300 ml (10½ fl oz) boiling water

Shigureni beef

2 teaspoons toasted sesame oil

250 g (9 oz) lean beef, thinly sliced

4 tablespoons sake

4 tablespoons soy sauce

2 tablespoons mirin

3 teaspoons raw (demerara) sugar

1 small handful katsuobushi (dried bonito flakes)

For the beef, heat the sesame oil in a small saucepan on a low–medium heat and sauté each slice of beef separately (so they don’t stick). Return all the beef to the pan and add the remaining ingredients. Stir on a medium heat until all of the liquid has evaporated, the remove from the heat. This will keep in the refrigerator for 1 week.

Place some cooked rice, ideally lukewarm, in four small bowls. If you are using rice that has been in the refrigerator, put it in a colander and rinse it gently with hot water to separate the grains, or simply reheat it a little in the microwave – the aim is to avoid the hard, unpleasant texture of cold rice. Top with the shigureni beef, some shredded ginger and chopped spring onion. Make the tea, then pour the hot tea over the rice and serve immediately.

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