|
Method:
Cut beef breast to approximately 5cm
cubes, boiled with hot water and rinse with cold running tap water.
Put aside and cool down to room temperature. Cut kelp
approximate 5cm x 2cm pieces. Wash thoroughly and leave aside.
Put beef breast and ginger into a casserole, and then add in Sake and
kelp. Add water until 4/5 full, seal with clear wrap. Put
casserole into an electric pot and double boil for 1½ hours.
When ready, add salt to taste before serving.
|