Kobe beef with shiitake, veg and tofu in beer sauce

Serves four

To prepare the Kobe beef

Kobe beef 320 g

Dark brown soy sauce 200 g

Mirin (Japanese sweet cooking rice wine) 80 g

Sugar 50 g

1. Dissolve the sugar in the soy sauce, add the mirin and stir in

2. Cut the Kobe beef into four squares

3. Marinate the meat in the soy sauce mixture for at least fifteen minutes (up to 2 days)

To prepare the beer sauce

Vegetable stock 250 ml

Ale or stout 250 ml

Sauce thickener 40-50 g

2-3 pimento corns, 1 clove, 1 onion, 1 table spoon sugar beet molasses, salt, sugar, vinegar

Simmer the pimento corns, clove and coarsely chopped onion in the vegetable stock for approximately three minutes, then sieve and add the beer. Thicken the sauce and season with salt, vinegar, sugar and molasses.

The dish

Kobe beef 4 pieces, each 80 g

Shiitake mushrooms 40 g

Enoki mushrooms 20 g

Spring onions 16 g

Beer sauce 160 g

Tofu 50 g

Quail eggs 4

1. Quickly sautée the Kobe beef on both sides, then slice into thin strips

2. Chop 2/3 of the shiitake and enoki mushrooms

3. Heat the beer sauce until it simmers and add the mushrooms and the green stalks of the spring onions

4. Simmer the sauce at a low heat for approx. 1 minute

5. Sautée the remaining mushrooms and remaining spring onions in oil

6. Boil the quail eggs and quarter. Cube the tofu

To serve

Arrange three slices of Kobe beef on a plate with the sautéed shiitake mushrooms and spring onions. Drizzle 2-3 tablespoons of beer sauce on to the meat. Garnish with the tofu cubes and quartered quail eggs.