INGREDIENTS
200g of Beef Brisket
Sesame Leaf
Red Onion
Radish
Cucumber
150g of Radish Sprouts
1 small spoon of Refined Rice Wine and Salt
50g of Sauce Pear
2 tablespoons of Sesame
Soy Sauce
Sugar
1 tablespoon Vinegar
Mirin and Mustard To prepare :
Slice vegetables such as perilla leaves and onions into thin slices and chill.
Rinse in water, drain and cool
Setting :
When the container starts to steam, put beef brisket through the lid inlet and take it out immediately after it is lightly cooked and cool it in ice water.
Put shredded vegetables and beef brisket evenly on a plate and serve the sauce separately.
Tip :
Since the cooking speed of beef brisket varies depending on the meat temperature, blanch it while looking through the inlet.
Vegetables need to be rinsed once in water for elasticity and crispness.
| Cooking Method |  |
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Add |
| Replace the sauce ingredients in a cooking container and put them in another bowl. | Close | 10 seconds | 0°C | 7 | |
| Put 500ml of water in a cooking container and wash it in the wash mode. | Close | 10 seconds | 0°C | 0 |  |
| Put 2 cups of water in a cleaned cooking container and put rice wine and salt in | Close | 10 minutes | 110°C |  |
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