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Cut the beef into bite-sized pieces.
Cook the beef in a non-stick frying pan until browned.
Add the dashi stock, mirin, sake, and soy sauce and braise until most of the liquid has been cooked off.
Rehydrate the dried shiitake mushroom
and lightly squeeze out the excess water. Cut the shiitake mushroom into 7-mm cubes.
Cut the carrot into 7-mm cubes.
Cut the lotus root into 7-mm cubes
and soak in water to remove harshness. Cut the burdock and soak in water in the same way.
Heat the dashi stock, rehydrating liquid used for the shiitake mushroom, sugar and light soy sauce in a pot.
Cook the lotus root, carrot, burdock and shiitake until soft. Drain.
Mix in the vegetables first, then add the beef to the sushi rice.
Place the rice mixture on a plate and top with the pickled ginger.