I’ve made the dish at home regularly since, simmering beef, thin-sliced onions and scallions in a mixture of dashi, soy sauce, mirin and sugar for 10 to 15 minutes until the beef is tender and ...

1. Combine the Mirin seasoning and soy sauce into a small bowl with the beef slices and mix well. Allow to marinate (up to 1 hour). 2. Heat a griddle pan or BBQ over a medium heat for 2 minutes and ...

Add udon noodles, then spike it all at the end with shichimi togarashi (Japanese seven-spice blend) or chile powder. That’s it! A warming meal in under 30 minutes.

FOR THE SOUP BASE. 1 litre shiitake dashi. 80ml light soy sauce. 80ml mirin. ½ tsp salt. FOR THE BRAISED BEEF. 120ml sake. 80ml soy sauce. 80ml mirin. 2 tsp caster sugar. 20g ginger, julienned. 1 ...

6 ounces beef top round, thinly sliced 1 medium leek, thinly sliced diagonally 1 thumb-sized piece of fresh ginger root, peeled and cut into matchstick-sized pieces ...

Put the soup pot back on a medium flame and bring to the boil, then stir in the coconut milk. When the mixture simmers, taste the soup and correct the seasonings, if necessary.

1. Combine the Mirin seasoning and soy sauce into a small bowl with the beef slices and mix well. Allow to marinate (up to 1 hour). 2. Heat a griddle pan or BBQ over a medium heat for 2 minutes and ...