Rice cubes with beef miso
Rice cubes seasoned like sushi are interesting in their unusual shape. They go surprisingly well with spicy beef prepared in the style of roast beef. You can find miso paste, mirin wine and rice vinegar in Asian specialty stores.
Ingredients · Servings For 36 cubes
- 125g miso paste
- 80 ml Japanese mirin wine
- 30 g caster sugar
- 500 g beef tenderloin
- 1 tbsp vegetable oil
- 400 g sushi rice
- 90 ml rice vinegar
- 15 g caster sugar
- 1 tbsp sesame seeds
Method · 7 h 50 min
- Rinse the rice under cold running water for 5-10 minutes until the water runs clear. Let it drain for 15 minutes, then pour 750 ml of water into a saucepan, cover and bring to the boil over medium heat. Reduce heat and simmer for 10 minutes. Remove from heat, cover with a clean tea towel, cover again and let it rest for 10 minutes. Then spread out on a glass or ceramic tray.
- In a saucepan, mix the vinegar, sugar and 2 level teaspoons of salt and heat over low heat until the sugar dissolves. Then drizzle the mixture over the rice. Add the sesame seeds and mix gently. Press into a 20 cm square tin lined with cling film. Cover with a piece of baking paper and then press down lightly with a piece of hard cardboard to level the surface of the rice. Cover with canned goods and refrigerate overnight. Sesame rice can be stored in the fridge for up to 3 days.
- In a saucepan, combine the miso mirin and sugar and cook over low heat for 4-5 minutes until the mixture thickens and caramelizes slightly. Let cool completely. Then brush the mixture over the beef tenderloin, wrap in cling film and marinate in the fridge for 2 hours.
- Heat the oil in a large frying pan and sear the meat for 2-3 minutes on all sides until golden brown. Then wrap tightly in cling film and refrigerate until completely chilled (3 hours to overnight). The meat can be stored this way for up to 3 days.
- Before serving, dice the sesame rice. Thinly slice the meat and arrange on the rice along with the pickled ginger, spring onions and sesame seeds.