Beef and mushroom dashi stew

4
1 hour 15 minutes

Ingredients

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

Method

1
To begin, make the mushroom dashi. Clean the dried shiitake with a very soft, dry brush to remove any grit or dirt
2
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
3
Pass through a fine sieve and it's ready to use
4
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
5
Stir together the soy sauce, mirin, sugar and (if using) the shiitake powder in a bowl until incorporated
6
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
7
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
8
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