Recipes
200 g thinly sliced beef
5 g TREHA®
Sesame oil, as needed
30 g ginger, finely chopped
105 g onion, cut into 1cm (0.4-inch) cubes
Ingredients A
15 g cooking sake
9 g sugar
30 g soy sauce
- Sushi Rice -
Ingredients B
225 g uncooked rice
300 ml water
5 cm (2-inch) square dried Kombu kelp
10 g TREHA®
Ingredients C
40 g rice vinegar
12 g sugar
3 g TREHA®
4 g salt
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4 pieces deep-fried tofu pouches, blanch in boiling water to remove oil
Ingredients D
200 ml dashi soup stock
48 g Muscovado brown sugar
30 g soy sauce
18 g mirin (Japanese sweet rice wine)
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Shichimi pepper (Japanese chili mixture), as needed
Combine beef and TREHA®, and set in the refrigerator overnight. Then, coarsely chop.
Heat sesame oil, and sauté ginger and onion. Add 1. and continue to sauté, then add ingredients A and simmer until the liquid has evaporated.
Cook rice with ingredients B, then combine with mixture C.
Combine 2. and 3.
Combine the tofu pouches and ingredients D in a pot, cover with a drop-lid and bring to a boil. Once boiling, reduce to medium heat and simmer for 15-20 minutes. Set them to cool (Refrigerating the tofu pouches with the cooking broth overnight allows them to absorb the flavor and color well).
Slit three edges of 5. and open it like a book. Place filling from 4. along the short side, and roll up. Cut into 4 pieces and sprinkle with Shichimi pepper.
Maintains the luster of the cooked rice.
Keeps sushi rice soft and moist over time.
Makes cooked beef tender.
