The sun is getting stronger and hotter. This is also the season in Japan when vegetables are very tasty and sweet. Today I would like to introduce a beef shabu salad. In this season of delicious vegetables, this salad is made with cucumber and daikon radish, topped with beef and served with a sour dressing. It has a light flavour and is very easy to eat in this season, which is getting a little hotter.
[Total time]
10 mins
[Ingredients] Serves 1-2
Beef: 50g
Cucumber: half a cucumber
Daikon radish: about 5 cm
Water: 300 cc.
Soy sauce: 2 tablespoons
Mirin (sweet cooking rice wine): 2 tablespoons
Sake: 1 tablespoon
Vinegar: 2 tablespoons
[Step1]
First add soy sauce, mirin, sake, and vinegar to 300 cc of water, heat slightly, then add meat and heat over medium heat. When it comes to a boil, lower the heat and let the flavors soak in.
[Step2]
Next, shred the cucumber and daikon radish.
Arrange the shredded cucumber and daikon in a circular pattern on a plate, making a slight depression in the center.
[Step3]
Place the meat in the depression and pour the sauce in which the meat was cooked to your liking to complete the dish.
Since the cucumber and daikon will release water, the sauce can be a little thicker, but just enough. Enjoy the rest as you like.
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