300g sushi rice
1 small piece Tokon Hidaka Kombu
380ml mineral water
75ml rice vinegar
10g sugar
5g sea salt
300g 120-day aged beef
50g beef fat
10g koji
Sea salt, to taste
Caviar, as desired
SAUCE
150ml unpasteurised soy sauce
10ml smoked soy
20ml Tosazu vinegar
150ml Mirin
45g sugar
10ml sake
150ml beef consommé
100g aged beef fat
Silver leaf (optional)
1 — RICE
Wash the rice in cold mineral water gently, repeat 5 times taking care not to damage the grains. Cover with fresh water and allow to soak for 30 minutes. In a saucepan, combine the vinegar sugar and salt. Bring to boil, then remove from heat. Add 8g Kombu and allow to infuse. Drain rice and add to pot with 380ml water and Kombu, cook rice on high heat for 1 minute then reduce to medium heat for 14 minutes with lid on. Remove from heat and allow to stand for 10 minutes.
2 — BEEF
Meanwhile mince beef and season with koji, beef fat and salt.
SERVING INSTRUCTIONS
Transfer the rice to a hangiri bowl and season with vinegar mix. Place rice in mould, top quickly with the beef and the caviar. Garnish with silver leaf (optional) and serve the sauce separately.