Chirashi Scattered Steak

Chirashi Scattered Steak

Yield: 24 servings

3 cups white miso
3 cups sake
¾ cup grated fresh ginger
24 beef shoulder petite tenders

Lotus Root Pickles:
3 cups water
2 Tbsp. seasoned rice vinegar
1 qt. lotus root, peeled, sliced 1/16” thick
¾ cups seasoned rice vinegar
½ cup mirin
3 small dried red chili pods, sliced into thin rings

M

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish