RECIPES

epicure

RATINGS

TYPE OF MEAL

Mains

DIFFICULTY

Intermediate

SPEED

Moderate

Beef tartare rice with bamboo shoots and pickled spring burdock root

Raw beef sushi goes superbly with a popular Japanese appetiser like burdock root. Burdock root, which boasts a sweet flavour and a pungent smell, is a nourishing herb that helps to cleanse the blood and liver.

Serves 2 Prep time 15 minutes
Cook time 25 minutes

100g Japanese ribeye
2 tbsp sake
pinch salt and pepper
4 ohba leaves

Braised bamboo shoot
60g bamboo shoot
½ cup beef stock
1 tsp red miso

Pickled burdock root
1 piece burdock root
½ cup mirin
½ cup sake
2 tbsp ginger juice

Garnish
1 sprig spring onion
1 cup cooked Japanese sushi rice

• Combine the bamboo shoot, beef stock and red miso together and braise them in a pot for 20 minutes on low heat. Let cool. Dice the ingredients. Mix them into the cooked Japanese sushi rice. Leave it or shape into sushi if you like.
• Using a sharp knife, slice ribeye into strips. Season with sake, salt and pepper. Chill the beef in the fridge.
• Peel the burdock root, clean it and slice into fine strips. Marinate the shaved burdock root with mirin, sake and ginger juice for 5 minutes. Then, braise the burdock root in a small pot for 3-5 minutes. Let cool.
• Place ribeye strips onto the rice. Top with burbouck root. Slice the spring onions and sprinkle over it.

SHARE

VIEW ALL

SUBSCRIBE

GET IT NOW

Download and read this month's August - September 2021 digital issues

SUBSCRIBE

PRINT

SUBSCRIBE

NEWSLETTER