Hoba Miso with Beef
Hoba Miso is a traditional dish from the Hida region of Gifu Prefecture, Japan. It features a savory miso paste, often mixed with seasonings like mirin and sugar, grilled on a dried magnolia (hoba) leaf. This version includes thinly sliced beef, which cooks alongside the miso, infusing it with rich flavor. The magnolia leaf imparts a unique smoky aroma and subtle flavor to the dish, making it a distinctive and aromatic culinary experience. It's often served with steamed rice and can be enjoyed as a hearty breakfast or a flavorful side dish.
🧂 Ingredients
- 2 Dried magnolia (hoba) leaves
- 4 tbsp Miso paste (Koji or Awase)
- 2 tbsp Mirin
- 1 tsp Sugar (optional, adjust to taste)
- 180 g Well-marbled beef steak (e.g., sirloin, ribeye)
- 2 tbsp Sake (for marinating beef)
- 2 Green onions (scallions), thinly sliced
- 2 medium Shiitake mushrooms, thinly sliced
- 1 tsp Sesame oil (optional, for cooking)
- to taste Ground sansho pepper (optional, for garnish)
👨🍳 Instructions
- 1
Soak the dried magnolia leaves in water for at least 20-30 minutes to soften them. This prevents them from burning too quickly during cooking. Gently pat them dry with a paper towel.
💡 Tip: Soaking the leaves is crucial for preventing them from burning and for making them pliable. - 2
While the leaves are soaking, prepare the miso mixture. In a small bowl, whisk together the miso paste, mirin, and sugar (if using) until well combined.
💡 Tip: Adjust the sugar to your preference and the saltiness of your miso. Some regional misos are sweeter than others. - 3
Slice the beef thinly against the grain into bite-sized pieces. Marinate the beef in sake for at least 15 minutes (or up to a few hours in the refrigerator) to tenderize it.
💡 Tip: Slicing the beef while slightly frozen can make it easier to achieve thin, even slices. - 4
Prepare your cooking setup. Traditionally, this is cooked over a small charcoal grill (shichirin) or a portable burner. If using a burner, you can place the leaf directly on a heat-resistant surface or use a small cast-iron skillet (toban) lined with foil.
💡 Tip: Ensure good ventilation if cooking indoors. - 5
Place a softened magnolia leaf on your cooking surface. Spread a generous amount of the miso mixture onto the center of the leaf, creating a base for the other ingredients.
💡 Tip: Leave a small border around the edge of the leaf to prevent the miso from overflowing. - 6
Arrange the marinated beef slices, sliced shiitake mushrooms, and sliced green onions on top of the miso mixture on the leaf. If using, drizzle a little sesame oil over the ingredients.
💡 Tip: Don't overcrowd the leaf; allow space for even cooking. - 7
Cook over medium-low heat. Allow the miso to heat through and bubble around the edges, and the beef to cook to your desired doneness. This usually takes about 10-15 minutes. Turn the beef gently to ensure even cooking.
💡 Tip: Be patient and cook on lower heat to prevent burning the miso or the leaf. - 8
Once cooked, garnish with ground sansho pepper if desired. Serve immediately, directly from the leaf, with steamed rice.
💡 Tip: The smoky aroma from the leaf is an integral part of the experience.
💡 Pro Tips
- ✓If dried magnolia leaves are unavailable, you can try using banana leaves or parchment paper as a substitute, though the unique aroma will be different.
- ✓Hatcho miso, a dark, rich, and less salty miso, is often used in this dish and can provide a deeper flavor.
- ✓This dish is excellent with a side of Japanese pickles (tsukemono).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like thinly sliced daikon radish or enoki mushrooms.
- For a vegetarian version, omit the beef and add more mushrooms and vegetables, or even firm tofu.
- Some recipes include a touch of grated ginger in the miso mixture.