[spin_wheel id=”13557″]
Beef fillet kombu and shiitake mushroom broth
You will need to soak the dried kombu and dried mushrooms overnight for the broth.
Ingredients
For the broth
- 1 postcard-sized piece dried kombu
- 12 dried shiitake mushrooms
- 1 garlic clove, peeled and smashed
- 1 knob fresh ginger, peeled and finely chopped
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tsp caster sugar
- salt
For the butter
For the beef
- dash oil
- 2 x 300g/10½oz beef fillet steaks
- 100g/3½oz mixed oriental mushrooms, cleaned
- 2 tbsp baby or micro watercress leaves, to garnish
- 1 tbsp fresh or rehydrated mixed coloured seaweed, to garnish (see Recipe Tip)
Method
To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms.
To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge.
To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm.
To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside.
Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe.
Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve.
Recipe tips
To rehydrate the seaweed, soak in a bowl of cold water according to packet instructions (normally 5–10 minutes) and then chop in preparation for the recipe.
A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
