Prepare meat and potatoes sous vide Sukiyaki style with dashi broth.
Ingredients
Serves: –+
- Beef ribs 500 gr
- Vegetable oil 40 ml
- Large onion 1 pc
- Medium potatoes 4 pcs
- Large carrots 3 pcs
- Fresh shiitake mushrooms 5 pcs
- Soba noodles 1 pack
- Sake 100 ml
- Dashi broth 600 ml
- Soy sauce 40 ml
- Sugar 1 tbsp
- For the marinade:
- Sake 80 ml
- Brown sugar 60 gr
- Rice vinegar 80 ml
- Soy sauce 80 ml
- Water 80 ml
- For dashi broth:
- Shavings of dried bonito tuna 20 gr
- Water 600 ml
- Kombu seaweed 10 gr
Method
-
Cut onions in a semicircle, peel and cut the potatoes and mushrooms into slices.
-
Prepare the dashi broth from the ingredients.
-
Prepare the marinade. To do this, combine sake, sugar, vinegar, water and soy sauce in a bowl to make a marinade for meat.
-
Separate the meat from the bones and pack in a vacuum bag along with the sauce. Place the bag in preheated water to 56.5 C for 2 hours.
-
Heat the oil in a large saucepan over medium. Add carrots, onions, shiitake mushrooms and potatoes, then fry for 3 minutes.
-
Then gently pour in the sake and cook for a few minutes until the alcohol evaporates. Add dashi, soy sauce, sugar and noodles and stir well.
Reduce heat to low, cover and simmer for 1 hour. -
After two hours, remove the finished sous vide ribs from the bag and add the coller in a very hot skillet until golden brown.
Place vegetables, noodles and sauce in a deep bowl, and on top put thin slices of sous vide meat in portions.
