Beef and mushroom dashi stew

1 hour 15 minutes


Beef and mushroom dashi stew

  • 500g of beef tenderloin, cubed
  • 400g of Japanese mushrooms, fresh, cleaned and trimmed
  • 1 tbsp of coconut oil
  • 80ml of soy sauce
  • 80ml of mirin
  • 2 tsp sugar
  • 2 leeks, cut diagonally into 4cm pieces
  • 50g of watercress
  • 3 tbsp of shiitake mushroom powder, optional

White rice

  • 210g of basmati rice, or rice of your choice
  • 200ml of water
  • 200ml of dashi, basic
  • salt

Shiitake mushroom dashi

  • 40g of dried shiitake mushrooms, (about 14 mushrooms)
  • 1l water
  • kombu, 1 postcard-sized piece


To begin, make the mushroom dashi. Clean the dried shiitake with a very soft, dry brush to remove any grit or dirt
In a large container with a lid, immerse the dried mushrooms and kombu in cold water and place it in the fridge. After 8 hours, remove the kombu and leave the mushrooms to soak for another 16 hours at 5°C in the fridge
Pass through a fine sieve and it's ready to use
Now make the stew. Add the coconut oil to a large saucepan and brown the beef over high heat, stirring occasionally for about 15 minutes. Set aside
Stir together the soy sauce, mirin, sugar and (if using) the shiitake powder in a bowl until incorporated
Add the soy sauce mixture, leeks and 710ml of the mushroom dashi to the browned meat and cook over low heat for 40 minutes, until tender
Meanwhile, make the rice. Place the rice in a medium saucepan and add the water, along with 100ml of dashi. Cook over a low heat for 10-15 minutes, then rest for 10 minutes before serving
When ready to serve, add the mushrooms to the stew and cook for a further 2 minutes. Add the watercress, turn off the heat and serve with the rice