Kagoshima Beef

with Eringi and hime kabu

Kagoshima Beef

with Eringi and hime kabu

Serves 5


Pre-heat oven to 90°C. Heat oil in a nonstick pan over medium-high heat and sear the beef on all sides. Place in a resting tray in the oven for 14 minutes or until the core temperature is 45°C.

Cut beef into triangles to allow the pieces to stand on the plate.

Heat binchotan charcoal over a flame until charcoal is white on all sides and glowing hot. Place charcoal in a hibachi/konro and place the beef over the coals. Cook for approximately 4 minutes.

Season after cooking.


Beef Jus

Pre-heat the oven to 300°C. Roast the beef bones until golden brownand set aside. Roast onion halves in the oven until blackened. In a big pot over the stove, cook the roasted bones and onions, carrots, leeks and garlic. Add the tomato paste and cook for an additional 2 minutes, then add the red wine and reduce by half.

Once reduced, add the mineral water until it covers the bones, turn down the heat and cook on low for 5 hours. Strain the bones and vegetables and return the liquid to the pot. Reduce again until
you have achieved a nice consistency, and the sauce evenly coats the back of a spoon.

Add the soy sauce. Once you have achieved the perfect consistency adjust the seasoning and add the chopped black truffles, if using.


Hime Kabu

Cut the hime kabu turnips in perfect halves and reserve. Cut the eringi in halves and score them on the flat side. Slice the zucchinis using a mandoline.

Place all the vegetables in a roasting pan with a dash of vegetable oil and cook over medium-high heat with flat sides down and the garlic for added flavour.

Once cooked, pat down with paper towels in the tray to absorb any excess oil. Season to taste with salt and pepper.


To Serve

To plate, place slices of beef on the left-hand side from top to bottom, spacing them out evenly from the edge of the plate.

Place pieces of eringi between the slices of beef and lean the hime kabu on alternate sides of the eringi mushrooms and the zucchini slices. Garnish with bronze begonia and pour beef jus in the centre of the plate.

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