Rice bowl with tofu and marbled beef
1 serving
40 minutes
Rice bowl from Oleg Shin, chef of Coba Hand Roll Bar, looks like disassembled sushi, and the principle of its assembly demonstrates a lot in the Pan-Asian tradition. First of all, typical Asian handling of meat, which is cut into thin slices and literally immersed in boiling water for a couple of seconds, preserving a semi-raw texture. Secondly, handling of tofu, which, before getting into a bowl with boiled rice, is lightly marinated in a complex broth of apples , mirin and seaweed, acquiring a marine, distinctly "seafood" flavor. Spinach greens and shiitake mushroom caps are blanched in the same broth. And on top of all this spicy-sweet-sour broth, a poached egg is placed so that when opened, it envelops both the meat and vegetables with a warm, runny yolk. Recipe from Oleg Shin, chef of Coba Hand Roll Bar.
1
Prepare the broth. Pour 200 ml of water into a saucepan, add soy sauce, mirin, sugar, apple slices, and kombu seaweed. Bring to a boil and simmer on low heat for 30 minutes.
- Soy sauce: 50 ml
- Mirin: 30 ml
- Sugar: 25 g
- Granny Smith apples: 30 g
- Kombu (kelp): 5 g
2
Boil the rice until cooked without salt and spices.
- Rice: 150 g
3
Prepare a poached egg.
- Chicken egg: 1 piece
4
Cut the leek into rings about 1 cm thick, green onion into pieces of 5 cm, shiitake caps into four parts, and tofu into rectangles of 5x3 cm.
- Leek: 10 g
- Spring onion: 10 g
- Shiitake mushrooms: 20 g
- Tofu: 40 g
5
Cut the beef into very thin slices across the grain.
- Striploin (New York strip) steak: 50 g
6
Pour 100 ml of broth into a saucepan, add leeks and shiitake, bring to a boil, reduce heat to minimum and cook for 5 minutes.
- Leek: 10 g
- Shiitake mushrooms: 20 g
7
At this time, place the cooked rice (150 g) in the serving dish, then use a slotted spoon to add the leeks and shiitake from the broth to the rice.
- Rice: 150 g
- Leek: 10 g
- Shiitake mushrooms: 20 g
8
Add green onion and spinach to the boiling broth, cook for 1 minute, remove and place in the bowl.
- Spring onion: 10 g
- Spinach: 10 g
9
Increase the heat and add the beef slices for 5-7 seconds: as soon as the meat changes color, immediately remove it and transfer it to the bowl with rice and vegetables.
- Striploin (New York strip) steak: 50 g
10
Place a poached egg on top and sprinkle with sesame.
- Chicken egg: 1 piece
- Sesame seeds: 1 g
11
Strain the remaining broth and serve separately.
- Soy sauce: 50 ml