📝 About This Recipe
Hailing from the lush mountains of Gifu, Hida Beef is celebrated for its exquisite snowflake marbling and intense umami flavor. This traditional preparation features the beef seared atop a dried magnolia leaf (Houba) with a savory, earthy miso paste, creating a fragrant and buttery experience that melts on the tongue. It is a rustic yet luxurious masterpiece that captures the essence of Japanese mountain soul food.
🥗 Ingredients
The Star
- 300 grams Hida Beef (A5 Ribeye or Sirloin) (sliced into 1/2 inch thick bite-sized pieces)
- 2 pieces Dried Houba (Magnolia) Leaves (soaked in water for 20 minutes)
Houba Miso Paste
- 3 tablespoons Red Miso (Aka Miso) (dark and fermented)
- 1 tablespoon White Miso (Shiro Miso) (for a hint of sweetness)
- 2 tablespoons Mirin
- 1 tablespoon Sake (dry Japanese rice wine)
- 1 teaspoon Sugar (to balance the salt)
- 1 teaspoon Ginger (freshly grated)
Vegetables and Aromatics
- 4 pieces Shiitake Mushrooms (stems removed, thinly sliced)
- 1 stalk Negi (Japanese Long Onion) (sliced diagonally into thin rounds)
- 50 grams Shimeji Mushrooms (bases trimmed and pulled apart)
Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Begin by soaking the dried Houba leaves in a tray of lukewarm water for at least 20-30 minutes. This prevents the leaf from burning too quickly and adds a subtle floral aroma to the beef.
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2
Remove the Hida beef from the refrigerator 20 minutes before cooking to allow it to reach room temperature, ensuring even cooking and maximum tenderness.
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3
In a small mixing bowl, combine the red miso, white miso, mirin, sake, sugar, and grated ginger. Whisk until the paste is smooth and the sugar has dissolved.
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4
Prepare your heat source. Traditionally, a small table-top charcoal grill (shichirin) is used, but a heavy cast-iron skillet over a gas burner works beautifully as well.
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5
Pat the soaked Houba leaves dry with a paper towel. Place the leaf directly onto the grill grate or the surface of the cold skillet.
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6
Spread a generous layer of the miso mixture (about 2 tablespoons) onto the center of each leaf, leaving a 1-inch border around the edges.
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7
Arrange the sliced shiitake, shimeji mushrooms, and half of the sliced negi on top of the miso bed.
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8
Lay the precious Hida beef slices over the vegetables and miso. Do not crowd the leaf; let the ingredients breathe.
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9
Turn the heat to medium. As the leaf heats up, the miso will begin to bubble and caramelize, and the aroma of the magnolia leaf will infuse the beef.
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10
Using chopsticks, gently stir the miso and vegetables under the beef as it begins to cook. The fat from the Hida beef will render out and mix with the miso.
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11
Cook the beef for approximately 2-3 minutes per side. For Hida beef, medium-rare is ideal to appreciate the marbling; the meat should be just slightly pink in the center.
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12
Once the beef is cooked to your liking and the miso is fragrant and slightly charred at the edges, remove from heat.
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13
Garnish with the remaining fresh negi, toasted sesame seeds, and a sprinkle of Shichimi Togarashi for a gentle heat.
💡 Chef's Tips
If you cannot find Houba leaves, you can use a sheet of parchment paper over a cast iron pan, though you will miss the signature woody aroma. Never overcook Hida beef; its high fat content means it can become greasy if cooked to well-done. Always use a high-quality miso, as it provides the primary seasoning for the entire dish. Ensure the beef is sliced against the grain to guarantee that 'melt-in-your-mouth' texture. If using a charcoal grill, keep the heat moderate to prevent the leaf from catching fire before the beef is done.
🍽️ Serving Suggestions
Serve with a bowl of premium hot Japanese short-grain rice to soak up the savory miso juices. Pair with a crisp, dry Junmai Ginjo sake to cut through the richness of the wagyu fat. A side of lightly pickled cucumbers (Sunomono) provides a refreshing acidic contrast. Finish the meal with a cup of hot Hojicha (roasted green tea) to cleanse the palate. Serve alongside a simple clear dashi soup with tofu.