pickled daikon:
100 g daikon (white radish, peeled and julienned)
5 g salt
15 g sake
15 g mirin
8 g water
20 g honey
sautéed japanese beef:
15 g mirin
15 g sake
10 g soy sauce
15 g molasses
10 g rice bran oil
40 g yellow onion (chopped)
170 g beef (sliced 3mm thickness and 4 - 5 cm length)
40 g chicken stock
5 g spring onion (chopped)
stir fried mushroom:
10 g rice bran oil
60 g king oyster mushroom (sliced)
3 g sesame seed
20 g tamari
12 g honey
5 g salt
roasted pumpkin:
140 g pumpkin (cubed 1x1 cm)
15 g olive oil
5 g salt
5 g black peppercorns (crushed)
Put daikon, salt, sake, mirin, water and honey in a mixing bowl.
Give everything a thorough mix and let it pickle overnight.
In a mixing bowl, mix the mirin, sake, soy sauce and molasses together.
In a pan on high heat, add oil, onions and cook for 1 minute.
Add in the sliced beef and sear for 30-60 seconds. Once the beef is browned, add in the mirin mix and mix well.
Add the chicken stock.
Cook till mixture is slightly thickened and fragrant
Heat pan with oil.
Add sliced mushroom and sauté till soft.
Toss in the sesame seeds, tamari, honey and cook for another 30 seconds.
Season with pinch of salt. Remove from heat
On medium heat, add olive oil to a grill pan.
Add pumpkin, salt and pepper and grill till slightly charred.
Remove from heat.
Layer the mushrooms in a bowl, add the beef and grilled pumpkin. Garnish with chopped spring onions, and serve with pickled daikon on the side.