Island Gohan - Awaji Beef
Since ancient times, Awaji Island has been blessed with an abundance of ingredients from the mountains and the sea, and has served the Imperial Court as a "Goshoku Kuni" (land of delicacies). The Awaji Island Creative Cooking Contest is an opportunity for local chefs to compete with each other using the island's ingredients.
For the 17th edition, 36 entries from 11 facilities on the island were submitted under the theme of "Awaji Beef." After the preliminary screening, eight entries advanced to the final judging on February 19, 2019.
Six judges actually tasted the dishes, and the chefs engaged in a heated competition.
Grand Prize
Awaji beef sukiyabu transformed into mapo tofu
～Awaji Beef - Sukishabu with grated oni and Japanese pepper
The judges began their tasting, and this dish impressed everyone at the end. First, Awaji beef ribeye was dipped into a broth with a hint of sansho (Japanese pepper). Next, daikon radish grated oni (Japanese radish) was placed in the broth and tasted lightly with the meat. Finally, the special meat miso and tofu are added to the broth, and mitsuba leaves and raayu (Chinese red chili oil) are added................................to create a spicy, peppery bean curd!
■Excellence Award ■
Awaji beef cooked at low temperature! The best bowl of rice for meat lovers!
Superior Awaji Beef - Island Red Toro Meal
Mr. Fujimi won the Grand Prize at the 16th contest. This year, he proposed an exquisite rice bowl, focusing on the "delicious lean meat" and "melt-in-your-mouth sweetness of the sashi" of Awaji beef. A block of shoulder loin is cooked slowly at low temperature in an oven and then cut into small pieces. When served with rice, the sashi's delicious flavor and sweetness spreads out, just like chutoro (medium fatty tuna)! The rice is served with dashi chazuke, a light and refreshing soup.
Dear Editorial Staff
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