Shizuoka's special recipe

From Sugiban-yaki Shizuoka Sodachi Arima Sansho-yaki

Recipe provider:Fuji no Kuni Food City Creation Worker

Main ingredients used:Special Wagyu beef Shizuoka Sodachi

Livestock products
杉板焼より 静岡そだち 有馬山椒焼

MaterialFor 4 people

Shizuoka Sodachi Sirloin 8 pieces of 10g fillet 
Shimeji mushroom20g (5g per person)
4 green peppers 
4 shrimp (frozen) 
Arima Sansho 1 bottle (bottled) 
Appropriate amount of salt and pepper 
Meat sauce seasoning
Tamari soy sauce300cc
Low-salt soy sauce180cc
Beef tendon45g

How to make

Make a meat sauce. Add all the seasonings of the meat sauce to the pan, add the well-fried beef tendon, and simmer about 10%.

Drain the juice from Arima Sansho and tap it finely with a kitchen knife to dry it.

Thaw the shrimp, peel it, beat it with a kitchen knife to make surimi, stuff it in green pepper and fry it. Soak shimeji mushrooms in salt water (not included in the amount) and bake.

After salting and peppering the beef and baking it in a frying pan, sprinkle 15cc of meat on it and sprinkle about 10g of Arima Sansho on ❷.

The meat you make can be stored in the refrigerator for about a month. You can add your favorite seasonings to various meat dishes.

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