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GYUDON OF TWICE-COOKED CHUCK ROLL WITH YUZU-SOY GLAZE

Serves
4
Prep
10mins
Cook
1hr
DIFFICULTY
medium
Ingredients
  • 150g Omugi chuck roll
  • ½ cup yuzu juice (or mandarin juice)
  • ¼ cup biwajumu (loquat jam, or breakfast marmalade)
  • 2 Tbsp light soy sauce
  • ¼ tsp ground nutmeg
  • 1½ cups short grain rice
  • 8cm piece kombu (dried kelp)
  • salad vegetables (cabbage, carrots, squash, bean shoots)
Method
  • Wrap the chuck roll tightly in several layers of cling film, then freeze until firm but not frozen. Cut into slices.
  • Combine the yuzu juice, loquat jam, soy and nutmeg in a small saucepan and set over a high heat, boiling until the mixture thickens.
  • Rinse the rice in a sieve under cold running water until the water runs clear, then put in a medium saucepan with 2¼ cups of cold water, the kombu, and a pinch of salt. Set over moderate heat and bring to a high simmer. Once most of the liquid has been absorbed, fit the lid and cook for 5 minutes, then turn the heat off and leave the rice to stand for 15 minutes.
  • Cook the chuck roll over a hot barbecue grill for 4 minutes, until firm and lightly blackened. Baste the beef with the yuzu mixture throughout its cooking time. Spoon the rice into bowls, then top with the salad and beef.
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