[ENG SUB]Half-boiled Beef Sashimi Cured With Kombu Kelp | Novel beef dish made with sous vide

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This time, Chef Mitsuda from Sakurae, a restaurant with two Michelin stars for seven consecutive years from 2012 to 2018, located along the Romantic Road, a 10-minute walk from Shoji Station in Osaka Hokusetsu district, and its branch located at Nishitenma in Osaka City introduced us a new style of beef cuisine, "Beef Sashimi Cured With Kombu Kelp."

Ingredients:
200g Beef chuck rib
20g Kombu kelp

60g Scallions
A shiso flower
1tbsp Ponzu vinegar

[Rice-porridge]
50g Rice
1L Water

[Combined dashi soup]
2L Water
1tbsp Sugar
1tbsp Rice vinegar
1tbsp Sudachi juice
50cc Soy sauce
1tbp Mirin

Sakurae
https://sakurae.com/

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#Beef #Kombu #Sashimi