Project Description

Various dishes using YAMASA Arrowroot Starch Soy Sauce: beef

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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!

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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.

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‘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

Beef
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.