Hoba Miso with Beef
A specialty of Takayama (Gifu, Japan): well-marbled beef, scallions and shiitake grilled over a sweet-savory miso paste spread on a dried magnolia (hoba) leaf, cooked over an open flame. Recipe by Namiko Chen of Just One Cookbook.
⏱️ Prep: 20 min🍳 Cook: 10 min
Ingredients
| 2 | dried hoba leaves (magnolia leaf) | |
| 1/2 | Tokyo negi (or scallion/green onion) | |
| 1 | shiitake mushroom | |
| 200 g | well-marbled beef steak | |
| 1 | green onion/scallion | |
| 2 tbsp | 30 ml | miso |
| 1 tbsp | 15 ml | mirin |
| 1-2 tsp | 5–10 ml | granulated sugar |
Instructions
- Gather all ingredients.
- Soak the hoba leaves in water for at least 20 minutes so they don't burn over the open flame.
- Meanwhile, combine the miso, mirin and sugar in a small bowl and mix well.
- Slice the beef into 1/2 inch (1.3 cm) thickness. If using well-marbled wagyu, slice it while still slightly frozen so the fat doesn't melt.
- Cut the shiitake mushroom, Tokyo negi and scallion.
- Light a portable fuel (or use a non-stick frying pan). No oil is needed; simply place the leaf on top.
- When the leaves have soaked for 20 minutes, gently pat dry with paper towel and spread the miso mixture where the ingredients will go.
- Place the Tokyo negi (scallions), shiitake mushrooms and steak on the miso.
- Cook over open flame or medium-high heat until the miso starts to bubble around the edge; when the underside of the beef is cooked, flip and cook the other side.
- Miso burns easily, so don't reuse the leftover miso or the same leaf; instead enjoy the leftover miso as a condiment with steamed rice.
Note: The sweetness depends on preference; the traditional hoba miso is quite sweet (about 2 tsp sugar). Adjust based on the saltiness of your miso.