beef and mushroom dashi stew:
500g of beef tenderloin, cubed
400g of japanese mushrooms, fresh, cleaned and trimmed
1 tbsp of coconut oil
80ml of soy sauce
80ml of mirin
2 tsp sugar
2 leeks, cut diagonally into 4cm pieces
50g of watercress
3 tbsp of shiitake mushroom powder, optional
white rice:
210g of basmati rice, or rice of your choice
200ml of water
200ml of dashi, basic
pinch of salt
shiitake mushroom dashi:
40g of dried shiitake mushrooms, (about 14 mushrooms)
1L water
kombu, 1 postcard-sized piece




