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Ingredients

• 3 tablespoons [45 mL] Japanese soy sauce (shoyu)
• 2 tablespoons [30 mL] mirin
• 1 tablespoon [15 mL] sugar
• 2½ tablespoons [40 mL] hulled sesame seeds, dry toasted until fragrant and golden brown
• 1½ tablespoons [25 mL] Japanese soy sauce (shoyu)
• 1 tablespoon [15 mL] mirin
• 1 tablespoon [15 mL] dashi stock (see Chef Notes)
• 3 tablespoons [45 mL] sesame seeds, dry toasted until fragrant and golden brown
• 2 tablespoons [30 mL] sugar
• ¼ cup [60 mL] red miso paste (aka or Sendai miso)
• 2 tablespoons [30 mL] mirin
• 24 green beans, trimmed to 4 inches [10 cm]
• 2 teaspoons [10 mL] wasabi paste
• 8 slices rare roast beef, 4-inch [10-cm] square
• ⅛ teaspoon [0.5 mL] sansho powder (see page 584) black pepper
• 5 ounces [140 g] beef ribeye steak, sliced very thin against the grain
• 2 teaspoons [10 mL] wasabi paste
• 1 sheet nori, cut into 8 strips, 1¾ × 4 inches [5 × 10 cm] each
• 8 scallions, white and green parts, cut into 4-inch [10-cm] slivers
• ½ cup [120 mL] cornstarch, for dredging
• 5 ounces [140 g] lean beef sirloin, sliced thin against the grain
• 8 fresh medium asparagus spears, trimmed to 4-inch [10-cm] lengths
• 3½ tablespoons [50 mL] vegetable oil
• ½ cup [120 mL] plus 1 tablespoon [15 mL] dashi stock
• 5 tablespoons [75 mL] Japanese soy sauce (shoyu)
• 3½ tablespoons [50 mL] sugar
• 2 tablespoons [30 mL] mirin
• 1½ tablespoons [25 mL] vegetable oil
• 1 teaspoon [5 mL] sake
• 1½ tablespoons [25 mL] sugar
• 3 tablespoons [45 mL] Japanese soy sauce (shoyu)
• 1 tablespoon [15 mL] dashi stock
• 2 teaspoons [10 mL] black sesame seeds (kuro gama), toasted briefly and lightly crushed
• Red chiles cut into flower shapes or red bell peppers cut into stars or triangles, for garnish
• Makes 6 cups [1.4 L]
• 2 × 3-inch [5 × 8-cm] piece of dried kelp (konbu)
• 1½ ounces [45 g] dried bonito flakes
• 7 [1.7 L] cups water

Description

Chow