Beef and mushroom dashi stew
by Rosana McPhee
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Ingredients
Fresh Meat
500g of beef tenderloin, cubed
Fruit & Vegetables
400g of Japanese mushrooms, fresh, cleaned and trimmed
2 leeks, cut diagonally into 4cm pieces
Speciality Ingredients
1 tbsp of coconut oil
3 tbsp of shiitake mushroom powder, optional
200ml of dashi, basic
kombu, 1 postcard-sized piece
Store Cupboard
80ml of soy sauce
2 tsp sugar
210g of basmati rice, or rice of your choice
salt
Beverages
80ml of mirin
201ml of water
Salad & Fresh Herbs
50g of watercress
Delicatessen
40g of dried shiitake mushrooms, (about 14 mushrooms)