Japanese Beef Stew

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  2 servings.

This Japanese Beef Stew has a delicious clear broth that not only bursts with flavor but also delivers a rich umami depth, comforting your body and soul. Add in hearty vegetables and tender beef, and you’ve got a meal that doesn’t just fill you up but also ignites a passion for the artistry of cooking!

Dashi Stock

Ingredients:

4’ x 3’ piece of Kombu

1 ½ cups (360ml) packed katsuobushi (dried bonito flakes)

4 cups (1L) water

 

Method:

Gently pat the kombu with a damp cloth to clean it without removing the white powdery substance.

Make a few slits through the kombu with a sharp knife.

Soak kombu in the water for 1 hour.

After one hour, bring water and kombu to a boil in a large sauce pan over medium-high heat.

Before it boils, remove the kombu from the broth.

Add katsuobushi, and skim the top of the broth occasionally.

Once it is boiling again, reduce heat, simmer for 1 minute, before removing from heat.

Allow 10 minutes for the katsuobushi to sink to the bottom.

Strain the dashi through a sieve lined with paper towel, reserving the liquid.

 

Nikujaga

Ingredients:

2 medium potatoes

2 large onions, cut into 12 wedges

1 carrot, peeled and cut into medium size pieces

1 tablespoons (15 ml) of olive oil

1/3 lb (150g) of thinly sliced beef or pork

2 cups (480ml) Dashi stock

2 tablespoons (30ml) mirin

2 tablespoons (30ml) soy sauce

2 tablespoons (30ml) sake

½ tablespoon (8ml) sugar

 

Method:

Peel potatoes and cut into large pieces, rounding off the edges with a paring knife.

In a large frying pan, heat oil over medium heat.

Add onion, and cook for 2 minutes.

Add meat, and cook for 2-3 minutes, until no longer pink.

Add potatoes and carrots, and cook for 2 minutes.

Add Dashi stock, mirin, sugar, sake and soy sauce.

Bring to a boil, reduce heat and simmer, skimming off the scum from the top.

Cook for 30 minutes, stirring gently occasionally.

Remove from heat and serve immediately.