Project Description

Various dishes using YAMASA Arrowroot Starch Soy Sauce: beef


A beef dish covered with Shoyu-Ann(Soy Sauce Glaze) made with ‘YAMASA Brewed Soy Sauce’
Instead of pork or chiken, Sukiyaki beef is highly recommended; particularly beef which is not too fatty.
For the ultimate taste experience, pan-fry the beef until it is medium rare; so that it still retains its reddish colour.
YAMASA Shoyu-Ann is applicable to wide range of dishes – even just putting it on a piece of bread can make it delicious!


Toshiya Kadowaki

Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with two Michelin stars.


‘YAMASA Brewed Soy Sauce’

Authentic Japanese soy sauce with its unique aroma, translucent reddish brown colour and rich flavour. YAMASA; truly original flavour for expertised chefs.

Ingredients for making Various dishes using YAMASA Shoyu-Ann: Beef.

YAMASA Shoyu-Ann
Broth [Note 1] 500cc
YAMASA Brewed Soy Sauce 50cc
Mirin (if available) 50cc
Substitute for mirin Japanese sake Japanese sake and sugar (combined): 50cc
Sugar 1/10th of Japanese sake
Yoshino arrowroot (or potato starch if unavailable) 20g
Broth [Note 1] (If Yoshino arrowroot is used), or water (If potato starch is used) 60cc

Note 1: The broth is made with 1,800cc of water, 10cm square of dry kelp, and 60g of dried bonito shavings

Thinly-sliced beef 200–300g
Salt 5g
Pepper 5g
Wasabi 1-2g

How to make Various dishes using YAMASA Shoyu-Ann: Beef.

YAMASA Shoyu-Ann Make the broth, ‘YAMASA Brewed Soy Sauce’, and mirin (*1) at a rate of 10:1:1. Add the Yoshino Kuzu [20g](or potato starch[20g] if unavailable) and broth[60cc]/water[60cc]. Heat to thicken.
*1 How to make mirin Heat the Japanese sake in a pot, flambéing until the fire extinguishes to burn off the alcohol.
Add sugar to the ratio of 1/10th of the Japanese sake.
Preparation of the beef Add a pinch of salt[5g] and pepper[5g] to the sliced beef,
before putting it in a frying-pan on high heat.
Pan-fry the beef Pan-fry for about 1 to 2 minutes, or until medium-rare with some charred parts.
Done! Top the beef evenly with YAMASA Shoyu-Ann.
Put some well-assorted grated wasabi on it as needed-basis.