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
Marinated Shiitake Mushrooms:
8 oz. shiitake mushrooms, stemmed
3 cups sake
2 cups reduced sodium soy sauce
Wasabi Mayonnaise:
2 cups mayonnaise
1 cup water
1/3 cup prepared wasabi
Sushi Rice:
2 qt.
2½ qt. water
2 cups seasoned rice vinegar
**
½ cup canola oil
1 ½ cups julienned tamago (sweet Japanese omelet)
1 ½ cups julienned blanched sugar snap peas
1 ½ cups julienned daikon
1 cup pickled ginger
½ cup julienned nori
For marinade: Combine miso, sake and ginger in large non-reactive continer. Add beef petite tenders; turn to coat. Refrigerate, covered, for 20 minutes to 2 hours, tuning beef once during marinating. Yields 1½ qt.
For lotus root pickles: Combine 3 cups water and 2 Tbsp. vinegar in saucepan; bring to a simmer. Add lotus root; cook 10 to 15 seconds, or until slightly translucent but still crisp. Drain and cool. Combine ½ cup vinegar and ½ cup mirin in non-reactive saucepan; bring to a boil. Pour over lotus root; add chilies. Refrigerate, covered, 2 hours or overnight.
For marinated shiitake mushrooms: Combine all ingredients in saucepan; bring to a simmer. Place parchment paper round directly on surface of mushrooms. Simmer 30 to 40 minutes, or until mushrooms are tender. Drain and cool; cut mushrooms into quarters. Refrigerate until ready to use.
For wasabi mayonnaise: Whisk all ingredients in bowl until blended. Pour into squeeze bottle. Refrigerate until ready to use. Yields 3 cups.
For sushi rice: Cook rice with water in rice cooker. Spread out hot rice in shallow bowl. Add vinegar gradually, folding gently with spatula until rice is cool and vinegar is absorbed. Cover; do not refrigerate.
Per order: Remove 1 petite tender from marinade. Heat 1 tsp. oil in satue pan over medium high heat. Add petite tender and brown on all sides. Roast in 400°F oven to medium rare or medium doneness. Carve petite tender into ¼” slices. Mound 1 cup sushi rice in center of plate. Place 1 Tbsp. marinated shiitake mushrooms over rice. Fan beef slices around rice. Scatter 1 Tbsp. tamago, 1 Tbsp. peas, 1 Tbsp. daikon, 2 tsp. ginger and about 5 pieces of pickled lotus root over and around the beef. Drizzle with 2 Tbsp. wasabi mayonnaise; sprinkle with 1 tsp. nori.
