|Serves: 4-6||Cuisine: Japanese|
Tanaka Yuichi, the owner chef at one Michelle star restaurant Shun no Aji Ichi in Tokyo, is a master chef. Among many dishes he excels in his takikomi gohan (rice cooked with seasonal seafood/vegetables/other proteins) is superb. The selection of takikomi gohan at his restaurant changes according to the season.
After savoring a course of fresh seafood and vegetable focused dishes at his restaurant, I always struggle to decide on which takikomi gohan I want to order - with vegetables, with fish or with non-seasonal beef one. Then, 30 percent of the time my choice falls on the beef rice. When I have acquired KUNSEI SHOYU, smoked shoyu, from Enji Company, I had to try his beef rice with this remarkable shoyu.
Well, I did not ask Tanaka-san to give me his recipe, so I have created a similar one to his here. Mine has mushrooms, ginger and parsley. The quantity of beef used in this recipe is small, so I suggest that you use locally available, antibiotic free beef in this preparation. The rich flavor of good meat permeates throughout the rice, making this dish outstanding.
- 2 ¼ cups medium grain Rice
- 2 ¼ cups Kelp stock
- ½ teaspoon and additional Sea Salt
- 2 to 3 oz finely julienned Ginger
- 14 oz Rib Eye Steak, cut into 1-inch thick slice
- Ground Pepper
- Canola Oil
- ¼ cup Mirin
- ¼ cup Kunsei Shoyu, Smoked Shoyu
- ⅓ cup chopped Parsley
- 3 oz Mushrooms (half oyster mushroom and half shiitake mushroom)
- Rinse the rice three times and soak in cold water for 20 minutes. Drain the rice for 20 minutes.
- Cut the mushrooms into thin slices and toss them in a bowl with 1 teaspoon smoked shoyu.
- In the medium pot add the rice and the kelp stock. Add the sea salt and sprinkle in the mushrooms. Put the pot over high heat and cook for about 3 minutes, or until the inside stock coming to a boil.
- Turn the heat to medium and cook until the stock is almost absorbed by the rice, or about 8 minutes. Turn the heat to very small and cook for additional 8 to 10 minutes.
- After turning the heat to very small, preheat the skillet and lightly coat the bottom of it with the oil.
- Liberally salt and pepper the beef. Add the beef to the skillet and cook it over moderately high heat until the bottom is golden. Turn the beef over and cook the beef over medium heat until medium-rare.
- Turn off the heat and transfer the beef to a cutting board. Add the mirin to the skillet and cook it over low heat until it sizzles.
- Turn of the heat and add the 3 tablespoons of the smoked shoyu to the skillet. Cut the beef into 1-inch pieces.
- By this time, the rice should be finished cooking. Turn on the heat under the skillet and bring the mirin and shoyu mixture to just before sizzling.
- Pour the heated mirin and shoyu mixture over the cooked rice. Transfer the beef cubes over the rice.
- Add the ginger and parsley next to the beef. Close the pot with a lid and let it stand 3 minutes.
- Remove the lid of the pot and add the remaining 2 teaspoons smoked shoyu to the pot. Gently and thoroughly toss the rice with a spatula.
- Serve the rice in individual rice bowls or next to grilled fish or vegetable dish.