Himuka Daichi

Beef sirloin (sliced)	8 slices
Scallop adductor muscle (large)	8
Dried shiitake mushroom (large)	3
Brown beech mushroom	50g
Butter	3 tablespoons	[Yuzu Butter Sauce]
Squeezed yuzu (citrus fruit) juice	2 tablespoons	[Yuzu Butter Sauce]
Onion (finely chopped)	2 tablespoons	[Yuzu Butter Sauce]
Tomato (finely chopped)	30g	[Yuzu Butter Sauce]
Grain mustard	2 teaspoons	[Yuzu Butter Sauce]
Parsley (shredded)	Small amount	[Yuzu Butter Sauce]
Vinegar	1 teaspoon	[Yuzu Butter Sauce]
Tomato	Small amount	[Decoration]
Ginger	Small amount	[Decoration]
Sprouts	Small amount	[Decoration]
Bell pepper (green and red)	Small amount	[Decoration]

Fold the beef long and narrow into two and wrap around the edges of the scallop adductor muscles. Lightly sprinkle salt and pepper over all and then cover with a small amount of wheat flour.
Soak the dried shiitake mushroom to soften and then boil with two tablespoons of both soy sauce and sugar, 1 tablespoon of mirin (sweet rice wine) and a small amount of salt. Put in the brown beech mushroom when the broth is halved and then boil until the broth has completely disappeared.
Make the yuzu (citrus fruit) butter sauce. Put in the ingredients in the square parentheses [Yuzu Butter Sauce], boil for 1-2 minutes and cool.
Cut the tomato, ginger, sprouts and bell pepper long and narrow for decoration and then remove the roots of the sprouts.
Heat 1 teaspoon of both butter and salad oil in a frying pan. Next, put in (1) and bake until well-done on a strong heat.
Lay the shiitake and brown beach mushrooms on a plate and then serve (5) on top of these. Pour over plenty of the yuzu butter sauce and then decorate with the tomato, ginger, sprouts and bell pepper.

Recipe