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


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