ビーフときのこのシチュー

手順

1. To begin, make the mushroom dashi. Clean the dried shiitake with a very soft, dry brush to remove any grit or dirt.
2. In a large container with a lid, immerse the dried mushrooms and kombu in cold water and place it in the fridge. After 8 hours, remove the kombu and leave the mushrooms to soak for another 16 hours at 5°C in the fridge.
3. Pass through a fine sieve and it's ready to use.
4. Now make the stew. Add the coconut oil to a large saucepan and brown the beef over high heat, stirring occasionally for about 15 minutes. Set aside.
5. Stir together the soy sauce, mirin, sugar and (if using) the shiitake powder in a bowl until incorporated.
6. Add the soy sauce mixture, leeks and 710ml of the mushroom dashi to the browned meat and cook over low heat for 40 minutes, until tender.
7. Meanwhile, make the rice. Place the rice in a medium saucepan and add the water, along with 100ml of dashi. Cook over a low heat for 10-15 minutes, then rest for 10 minutes before serving.
8. When ready to serve, add the mushrooms to the stew and cook for a further 2 minutes. Add the watercress, turn off the heat and serve with the rice.