Join the Chef's Roll community, click here to get linked into a world of opportunities.

Beef Tare, Sunomono, and Bean Sprouts

Beef Tare with Sunomono and Bean Sprout Salad

by Chef Adam Hegsted and recreated here by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Beef Its What’s For Dinner and FOH.



Beef Tare

INGREDIENTS

  • 2 lbs. Beef knuckle bones
  • 1 cup Sake
  • 1 ½ cup Mirin
  • ½ cup Dark brown sugar
  • 2 tbsp. Sherry vinegar
  • 6 ea. Garlic cloves, smashed and peeled
  • 6 ea. Scallions, roughly chopped
  • 1 ea. 2-inch piece ginger, peeled and roughly sliced
  • 2 cups Light soy sauce
  • Freshly ground black pepper

METHOD

  1. Preheat the oven to 450 degrees.
  2. Spread beef bones out and put them in the oven for 45 minutes to an hour. You want the bones to be deeply browned, but not burned.
  3. Once browned, remove the bones from the oven and place into a pot on the stovetop. Add in the remaining ingredients into the pot. Bring the mixture to a boil, then lower the heat so that it barely simmers. Cook for 1-4 hours.
  4. Strain the bones out, and season the tare with black pepper.

Sunomono

INGREDIENTS

  • 1 ea. Large English cucumber
  • 2 ea. Japanese cucumbers
  • 3 ea. Carrots (OR 2 ea. Pears) peeled, seeded and shaved thinly
  • 1 tsp. Salt
  • 2 tbsp. Rice wine vinegar
  • 1 tbsp. Sugar
  • 1 drop Soy sauce

METHOD

  1. Sprinkle sliced veggies/fruit with salt and let stand for ten minutes.
  2. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the slices and mix well. Serve in individual dishes.

Bean Sprout Salad

INGREDIENTS

  • 9 oz. Bean sprouts (1 bag), cleaned
  • 1 ea. Green onion, sliced thin
  • 1 tbsp. Sesame seeds, toasted
  • 1 ea. Garlic clove, smashed, minced
  • 1 tbsp. Sesame oil
  • ½ tbsp. Soy sauce
  • ¼ tsp. Salt

METHOD

  1. Rinse the bean sprouts under cold water and drain well. Add enough water to cover the bean sprouts in a pot and bring to boil. Once boiling, cook for 1-2 minutes. Drain, rinse with cold water and set aside.
  2. Grind the sesame seeds in a mortar and pestle, combine with garlic and stir in green onions.
  3. Pour mixture into a bowl and add remaining ingredients. Add the bean sprout and mix until combined. Serve chilled or at room temperature.