Yield: 24 servings 3 cups white miso 3 cups sake ¾ cup grated fresh ginger 24 beef shoulder petite tenders Lotus Root Pickles: 3 cups water 2 Tbsp. seasoned rice vinegar 1 qt. lotus root, peeled, sliced 1/16” thick ¾ cups seasoned rice vinegar ½ cup mirin 3 small dried red chili pods, sliced into thin rings Marinated Shiitake Mushrooms: 8 oz. shiitake mushrooms, stemmed 3 cups sake 2 cups reduced sodium soy sauce Wasabi Mayonnaise: 2 cups ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.