So for ingredients I use an A-5 ranked fillet of Yamato Haibara beef. This beef is the best in
Nara. The onions I use are called “Yuzaki Nebuka,” which are a sweet variety particular to Nara. In
addition to these I also use round daikon radish. First I’ll take care of the daikon radish so that they’re ready to cook. I’ll cut the round daikon radishes up, peel them, and then chamfer them so that they don’t fall apart while cooking. The daikon goes in rice-soaked water.
Q: Why do you use rice-soaked water?
This will take out the bitterness from the daikon radishes, and their color will come out white as
well. I’ll put them in a pot over some heat for a bit while their bitterness soaks out. I’ll take the daikon radishes out after they’ve been appropriately heated up. They’ll get moved into a separate pot, and then I’ll add niban dashi (2nd brew dashi), kombu-dashi, and kombu. From there I’ll cook everything together some more. I’ll get the other stuff ready in the meantime. The onions and meat will get sliced up, and then after that the meat gets grilled over a charcoal fire. I use yuzu skin to add some aroma. I’ll cut the white part off and then cut the skin into little pieces. The cut up beef will go on skewers with some salt added. Then I’ll grill them over the charcoal fire. This will give the meat a nice charcoal aroma. I can take a pause once I’ve lightly cooked each side. Next up I’ll prepare the ankake sauce.
For ankake sauce I’ll use mirin along with light and dark soy sauce.
I’ll pour the mirin in a pot and then cook it down to get rid of the alcohol.
From there I’ll add in the dashi.
Then I’ll add in both light soy sauce and dark soy sauce. I like to use slightly less of the dark soy
Once the dashi is hot I’ll thicken it with arrowroot flour that’s been mixed with water.
As the arrowroot flour goes in I’ll bring the heat down and cook it slowly.
I can turn the heat up after it’s all in there. It should look clear once everything is hot enough.
Here I’ll cook the onions over a frying pan greased with rice-bran oil. Rather than mix the starch
with the onion slices just as they are, I’ll cook them up to get some aroma going with the onions.
The cooked onions will get mixed into the ankake sauce, and then I’ll add a bit of Japanese sake.
Then that’s it for the ankake sauce.
Plating is next after that’s done.
The meat is arranged into servings and put on top of the cooked round daikon radishes, and then
the ankake sauce goes on top of all that.
Lastly, I’ll add on those sliced yuzu skins, as well as black shichimi spice, and then it’s ready to
The cooked onions and charcoal-grilled beef both have a fragrant aroma that blend wonderfully
together for this dish.