WINTER

2. Executive Director, Hisago Zushi Takeshi KAWANISHI : STEWED BEEF SINEW AND RED KONJAK WITH SAKE

STEWED BEEF SINEW AND RED KONJAK WITH SAKE

Chef's Comment
Cook the beef sinew for a long time to use its soup stock. Add some seasonings to create simple umami.

Ingredients( for 4 persons )

  • ・400g beef sinew
  • ・100g red konjak
  • ・1/2 Scallion
  • ・Garlic chips as you like
  • ・10g kombu
  • ・360cc sake
  • ・360cc water
  • ・40cc dark soy sauce
  • ・40cc mirin
  • ・15g sugar
  • ・water for adusting sauce

Recipes

  • 1. Cut the beef sinew into 2~3 cm cubes and cook in water.
  • 2. Cut the red konjak into the proper size. Cook them by boiling. Drain them in water.
  • 3. Cook the sinew in sake, water (same quantity of the water) and kombu at a low heat
    for about two hours. Skim off the scum. (Add water to replace evaporated water.)
  • 4. Add dark soy sauce, sugar, mirin and 2 and cook for another hour.
  • 5. Continue to add water successively until it is finished.
  • 6. Serve them with chopped scallion and garlic chips.

Chief Exective Officer &
Chef of Hisago Zushi

Takeshi KAWANISHI

<Profile>

Born in 1976. He entered the culinary world at the age of 18 and apprenticed at a cuisine ryokan in Arima, Kobe in Japan. Since 2003, he has been serving as Director of Mokuba Inc. and as Master Chef of Hisagozushi.
He joined the Seiwa Shijyoryu, the Japanese Hochodo (the Way of Court Knives) and performed dedication rituals at Omi0jingu Shrine and the head Sanno Shrine, Hiyoshi Taisha. His specialty cooking uses ingredients from Shiga and Lake Biwa and he is dedicated to studying regional cultures as chef in partnership with governments and universities.

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Hisago Zushi
Hisago zushi serves Japanese cuisine, nigari sushi and Kansai traditional style sushi (bo-zushi). Founded in 1962. It started as a small restaurant and changed to a catering restaurant, a counter-bar style restaurant and a restaurant with private zashiki rooms along with the changing times. Starting in 2005, the restaurant has been serving cuisine and sushi based on local food and culture. In addition to saba zushi, the flagship sushi since its establishment, new original sushi such as “Biwa salmon trout sushi” and “Omi-beef maki” were added to the menu. It is serving “Lake country cuisine” which unites everything.