[Recipe] |
(1) |
Cut beef into cubes approximately 1 in. (2-3cm) in size. |
(2) |
Peel lotus root and carrot and cut coarsely. Rinse burdock thoroughly and cut coarsely as well. |
(3) |
Cut konjac into cubes approximately 1 in. (2-3cm) size. Make cuts on the surface so as to allow the flavor to permeate well. |
(4) |
Soak dried shiitake mushrooms until softened. Cut into quarters. |
(5) |
Grease a pot with cooking oil. Lightly sauté vegetables prepared in (2) through (4) and konjac and take them out. |
(6) |
Pour stock in the pot over heat. Add beef and cook slowly and thoroughly over low heat. When beef becomes sufficiently tender to allow chopsticks to be poked in smoothly, take it out temporarily. |
(7) |
Return the ingredients prepared in (5) to stock. Cook over high heat with drop lid. |
(8) |
When the stock is boiled down to about half the original amount, return the beef to the stock. When the liquid is almost gone, add soft-shell peas with fibers removed. |
(9) |
Remove from heat when the liquid is completely gone. Serve generously in a large bowl. Garnish with fine juliennes of yuzu peel. |