Aged Beef, Koshihikari, Kohlrabi, Nori Recipe

Rinse and soak

Place 1 cup Koshihikari rice in a fine-mesh strainer and rinse under cold water, gently rubbing the grains until the runoff is clear (about 3–4 rinses). Drain and transfer to a small saucepan or rice cooker insert. Add 1.1 cups water, cover, and let soak 30 minutes (if time allows) to help the grains absorb water evenly.

Cook

If using a rice cooker: cook according to the cooker. If using a stovetop: bring to a gentle boil over medium heat, reduce to the lowest simmer, cover tightly and cook 12–14 minutes without lifting the lid. Turn off heat and let steam, covered, 10 minutes.

Season and rest

While rice rests, combine 1 tbsp rice vinegar, 1 tsp sugar and 1 tsp fine sea salt until dissolved. Gently fold this seasoning into the cooked rice with a rice paddle or spatula, fanning as you fold to cool slightly and give a glossy finish. Keep warm and cover lightly.

Trim and chill

If the aged beef is not already thin-sliced, briefly chill it in the freezer (10–15 minutes) to firm, then slice as thin as possible (about 1–2 mm). Arrange slices on a chilled plate to keep cold.

Season

Lightly sprinkle both sides of the beef with 2 tsp sea salt and 1 tsp black pepper. Drizzle 2 tbs light soy sauce, 1 tbs mirin and 1 tsp toasted sesame oil evenly over the slices. Let sit 5 minutes so flavors bloom. These quantities are for subtle seasoning that highlights the aged beef; adjust to taste.

Optional quick sear (if you prefer lightly warmed)

For a barely-seared finish: heat a cast-iron skillet until smoking; very briefly (3–6 seconds per side) press slices into the hot surface with tongs to just warm and color the edges. Transfer immediately to paper towel to rest 30 seconds. Proceed to assemble. This step is optional—raw, seasoned aged beef is also excellent.

Prepare kohlrabi

Peel and julienne kohlrabi into matchsticks about 3–4 cm long. Place in a bowl and toss with 1 tsp yuzu or lemon juice and a pinch of salt. Let sit 5–10 minutes to soften slightly and take on brightness.

Toast sesame and nori

In a dry skillet over medium heat, toast 1 tsp sesame seeds until fragrant and lightly golden, about 1–2 minutes. Toast nori sheets briefly over an open flame or dry pan until crisp, then cut or shred into thin strips (about 3 g total).

Assemble garnishes

Mix toasted sesame seeds with thinly sliced scallion. Keep pickled ginger and wasabi nearby for plating.

Portion: divide the seasoned rice into 2 bowls (about 1/2 cup cooked rice per serving). Using slightly wet hands, form a gentle mound in each bowl.

Arrange: fan or lay the thin beef slices over the rice in a single overlapping layer, covering most of the rice mound. If you used the quick sear, place seared slices with the seared side up.

Top: distribute the julienned kohlrabi in a small pile to one side of each bowl for crunch and acidity. Scatter the scallion-sesame mixture over the beef, then sprinkle shredded nori strips on top.

Finish: add small dollops of wasabi to the bowl edge and place 1–2 tbs pickled ginger on the side. Serve with soy sauce on the side for dipping. Encourage diners to mix a little soy or wasabi into the rice or brush the beef lightly before eating.

Storage note: consume immediately if served raw; if you plan to keep leftovers, store beef and rice separately and refrigerate within 1 hour.