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Hoba Miso with Beef
4.8 from 10 votes

Hoba Miso with Beef

Hoba Miso is a regional dish in Hida Takayama area of Japan. In this recipe, I’ll show you how to re-create this beautiful dish at home.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2
Calories: 253 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 2 hoba leaves magnolia leaf, dried
  • ½ green onion or 1 scallion/green onion, aka Tokyo negi, naga negi, long green onion
  • 1 shiitake mushrooms
  • 7 oz beef steak well-marbled
  • 1 green onion or scallion
Hoba Miso Mixture
  • 2 Tbsp miso paste I used koji miso from Takayama
  • 1 Tbsp mirin
  • 1-2 tsp sugar (The amount of sugar depends on your preference and the saltiness of the miso you're using. The hoba miso I’ve tried in Takayama was quite sweet)

Instructions

    Cup of Yum
  1. Gather all the ingredients.
  2. Soak the hoba leaves in the water for at least 20 minutes. This prevents the leaf from burning when you cook the leaf over open flame.
  3. Meanwhile, combine miso, mirin, and sugar in a small bowl and mix well.
  4. Slice the beef into ½ inch (1.3 cm) thickness. If you’re using well-marbled wagyu from Japan, I recommend slicing the beef when it’s still slightly frozen. Otherwise, if the beef was at room temperature, the fat easily melts when you touch it with your finger and it’s become very hard to cut.
  5. Cut the shiitake mushrooms, the negi, and green onion/scallion.
  6. Light the portable fuel (I used Sterno brand). If you don’t use a shichirin to cook, you can use a non-stick frying pan to cook instead. There is no need to oil the frying pan, simply place the leaf on top.
  7. When the leaves have soaked for 20 min, gently dry with paper towel and spread the miso mixture on the leaves where you will be placing the ingredients.
  8. Place the negi (scallions), shiitake mushrooms, and steak on the miso.
  9. Cook the beef over an open flame or on medium-high heat until you see the miso starts to bubble around the edge. When the beef is cooked on the bottom side, flip and cook the other side.
  10. As miso gets burn easily, it’s NOT recommended to reuse the leftover miso or the same leaf. Instead, use the leftover miso as a condiment and enjoy it with steamed rice.
To Store
  1. You can keep the leftovers in an airtight container and store in the refrigerator for 2 days.

Nutrition Information

Calories 253kcal (13%) Carbohydrates 6g (2%) Protein 22g (44%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Cholesterol 61mg (20%) Sodium 497mg (21%) Potassium 337mg (7%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 115IU (2%) Vitamin C 2mg (2%) Calcium 20mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 253

% Daily Value*

Calories 253kcal 13%
Carbohydrates 6g 2%
Protein 22g 44%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 61mg 20%
Sodium 497mg 21%
Potassium 337mg 7%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 115IU 2%
Vitamin C 2mg 2%
Calcium 20mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.