For the braised beef:
400g beef cheek
20ml olive oil
80ml Sake (Japanese rice wine)
35ml Mirin (Japanese rice wine)
100ml Japanese light soy sauce (or regular light soy sauce)
15g ginger, peeled and sliced
15g onion, peeled and sliced
For the braising liquid:
20g Dashi powder (clear Japanese seafood stock)
20g Kombu (Japanese dried kelp)
500ml beef stock
For the Vegetables:
80g white radish, peeled
90g carrot, peeled
90g leek, peeled
90g pumpkin, peeled
Cut the beef cheeks into 3cm cubes.
Mix the olive oil, Sake, Mirin, soy sauce, ginger and onion together and toss with the beef.
Heat a pot over medium heat, and when hot, sear the beef until brown on all sides.
If you can’t find beef cheek, other cuts that benefit from long slow cooking are chuck, brisket, shank and short ribs.