Yanagawa-nabe is simmered loach and burdock bound together with egg. This menu is prepared with the use of beef instead of loach. Burdock and beef complement each other well. The tender texture of Kazusa Wagyu matches the refreshing crispy texture of the burdock.
14 oz (400g) Kazusa Wagyu short loin in 1/8 in. (3mm) thick slices
2 sticks of burdock
Some mitsuba (Japanese honeywort)
2 cup (480cc) dashi (Japanese soup stock)
4 tbsp (60cc) light soy sauce
4 tbsp (60cc) mirin (sweet cooking rice wine)
Powdered sansho (Japanese pepper) as needed
|1)||Whittle burdock and soak in water to remove the coarse taste.|
Cut mitsuba in about 1 in. (2-3cm) length.
|3)||Put dashi, soy sauce, mirin and sugar in a pan over heat. When it starts boiling, add the burdock.|
|4)||Reduce heat before the burdock is cooked to too soft a texture. Place beef in the pan like covering the burdock.|
|5)||When the beef turns slightly pink, evenly pour in lightly beaten egg. Remove from heat, add the mitsuba and sprinkle on powdered sahsho.|
Kazusa Wagyu is raised on the high-quality feed and good water of Chiba Prefecture, which contains iodine. Light fat content with a low melting point is a characteristic of its meat. Kazusa Wagyu is a beef with a light, refreshing taste that one does not tire of even when eating until full.
Slice the surface of burdock lengthwise. Slice it into thin piece by rolling it over a cutting board like a pencil being sharpened.
These are the seeds of sansho, or Japanese pepper, grinded into powder.