Home Recipes Top Chef Selection ~Pioneers~ Matsusaka beef soup wash (spring truffle (bianchetto), egg, mountain angelica, Japanese yew Taranome (Japanese angelica bud), Kyoto Kujo leeks)

Recipes Top Chef Selection ~Pioneers~

Matsusaka beef soup wash (spring truffle (bianchetto), egg, mountain angelica, Japanese yew Taranome (Japanese angelica bud), Kyoto Kujo leeks)

COOKING INGREDIENTS

Recipes Top Chef Selection ~Pioneers~

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Ingredients

Ingredient 1

  • Matsusaka beef

  • Marche truffles

  • Taranome (Japanese angelica bud)

  • Mountain burdock

  • Kyoto Kujo green onion

  • Chicken eggs

Ingredient 2

  • Matsusaka beef sirloin

    60g

  • Marche truffles

    3g

  • Taranome (Japanese angelica bud)

    Two

  • Mountain burdock

    10g

  • Kyoto Kujo green onion

    15g

  • Chicken eggs

    1 piece

  • Warishita

    20cc

  • White soy sauce

    1

  • Mirin

    1

  • sugar

    0.2

  • Kelp stock

    0.2

  • salt

    Appropriate amount

COMMENT

Our restaurant handles Matsusaka beef, which is among the best in the world, so every day we think about how we can bring out its flavor and which ingredients we can use and how we can use them to bring out the best in the Matsusaka beef, our main ingredient.

  1. This is what is known as salt sukiyaki. Matsusaka beef has a unique sweetness and a refined taste, so we chose this dish to make the most of that characteristic. The egg, which is essential for sukiyaki, is flavored with spring truffles and served as a yolk paste.

How to make Matsusaka beef soup wash (with spring truffles (bianchetto), eggs, mountain angelica, Japanese yew Taranome (Japanese angelica bud), and Kyoto Kujo leeks)

How to make Matsusaka beef soup wash (with spring truffles (bianchetto), eggs, mountain angelica, Japanese yew Taranome (Japanese angelica bud), and Kyoto Kujo leeks)

  1. 1. Slice the Matsusaka beef into 3mm pieces, rinse in hot water at low temperature, transfer to cold water, and drain.

  2. 2) Place the raw eggs in a sealer along with the truffles to infuse the aroma.

  3. ③ The mountain angelica tree is boiled and Taranome (Japanese angelica bud) are removed for absorption.

  4. 4. Cook the truffle egg yolk at a low temperature until it browns well.

  5. Restaurants serving this dish

  6. Ginza "Ginza Annex"

村石浩司

  • Ginza Kakiyasu
  • head chef

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