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 ...
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