JAPANESE-STYLE BEEF STEW
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
Provided by Mark Bittman
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
- Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
- Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams
NIKUJAGA (JAPANESE BEEF STEW)
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a pan.
- Add the beef and brown on all sides.
- Add the onion, squash and carrot and saute for 5 minutes.
- Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender.
NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)
Delicious anytime!!! Serve with sticky rice for a hearty meal! This isn't your ordinary "stew", and it is supposed to be runny. Lots of broth! Enjoy!
Provided by Miss Diggy
Categories Stew
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
- Stir before serving.
JAPANESE BEEF AND VEGETABLE STEW
Categories Beef Egg Leafy Green Mushroom Onion Pasta Soy Vegetable Freeze/Chill Dinner Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Wrap beef tenderloin in plastic wrap and freeze until firm but not frozen solid, about 45 minutes. Discard plastic wrap, then slice beef across the grain with a sharp knife into very thin slices (less than 1/8 inch thick). Arrange slices in 1 layer on a plate and chill, covered, until ready to use.
- Cover noodles with cold water by 2 inches in a large bowl and let stand until softened, at least 15 minutes, then drain in a colander and transfer to a bowl.
- Quarter cabbage lengthwise and reserve three quarters for another use. Cook remaining cabbage wedge (including core) in a large pot of boiling unsalted water, covered, 3 minutes, then drain in colander and rinse with cold water to stop cooking. Squeeze out any excess liquid with your hands, then pat dry. Transfer cabbage to a cutting board and cut out and discard core, keeping cabbage wedge intact. Cut cabbage crosswise into 2-inch pieces, keeping leaves stacked, and transfer to a plate, blotting any excess liquid.
- Cut tofu into 8 (1/2-inch-thick) slices and pat dry between several layers of paper towels.
- Trim spongy root ends from enoki mushrooms.
- Stir together water, soy sauce, mirin, and sugar in a small bowl until sugar is dissolved.
- Cook beef suet in skillet over moderate heat, stirring occasionally, until skillet bottom is coated well with fat, about 3 minutes, then discard solids with a slotted spoon. Add negi and cook, stirring occasionally, until golden, 2 to 3 minutes. Add soy sauce mixture, then arrange noodles evenly on top. Arrange cabbage, tofu, and shiitake mushrooms on top of noodles. Divide enoki into small clusters and tuck in and around vegetables, leaving cap ends protruding. Arrange greens evenly on top and bring liquid just to a boil over high heat, then reduce heat and gently simmer, covered, 10 minutes. Remove from heat and arrange raw beef slices in 1 layer on top of greens (some slices will overlap), then cover again. Let stand off heat until meat is cooked rare to medium-rare, 5 to 10 minutes.
- Serve sukiyaki in shallow bowls. If desired, beat eggs (1 per guest) in separate small bowls to serve as a dipping sauce.
JAPANESE BEEF STEW FOR THE CROCK POT
Adapted from The Biggest Loser Family Cookbook p 154. Submitted as my week 3, 2012 new recipe. We made this recipe January 19th and my family gave it 1 out of 5 stars. Read my full review at http://crankyexchef.wordpress.com/2012/01/22/weekly-menu-fo...-new-food-fail
Provided by Cranky Ex-Chef
Categories Stew
Time 6h45m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Combine the flour, garlic powder, and pepper in a medium bowl. Add the beef and toss to coat. Refrigerate for at least 15 minutes (can be done ahead).
- Heat a skillet over medium-high heat. Add oil then the beef in batches, browning on all sides. Remove browned beef to a Crock Pot. Drizzle approximately a cup of the beef broth into the skillet, gently scraping the browned bits from the bottom of the pan. Carefully pour the broth from the skillet into the Crock Pot.
- Add all remaining ingredients except the snow peas to the Crock Pot and set to warm. Cook on low for 6-8 hours. Add the snow peas for the final 30 minutes of cooking. Serve immediately.
JAPANESE BEEF STEW
Steps:
- Prepare beef:
- Pat beef dry. Heat oil in a 5-quart heavy pot until hot but not smoking and brown beef on all sides. Add dashi, sake, and white parts of scallions and simmer, covered, skimming froth and turning beef occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. (Check periodically and add a few tablespoons water if beef becomes less than half submerged.) Add sugar and simmer, covered, 15 minutes longer (more liquid may evaporate at this point, but that's fine).
- Prepare vegetables while beef is simmering:
- Peel potatoes, halving and trimming into ovals if large, and steam, covered, over boiling water until barely tender, about 10 minutes.
- Cut carrots crosswise into 1/2-inch-thick slices. Trim slices with a paring knife to create rounded edges and save trimmings for pickled Napa cabbage.
- Steam carrots, covered, over boiling water until barely tender, about 7 minutes.
- Finish stew:
- Add carrots and potatoes to beef and simmer, tossing occasionally, 5 minutes, or until vegetables are tender. Add soy sauce and bring to a boil. Discard white parts of scallions. Serve stew in small bowls sprinkled with scallion greens.
NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)
There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called "mother's taste." Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you're rushed or impatient.
Provided by Hannah Kirshner
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
- Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
- Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
- Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
- Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 2 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 642 milligrams, Sugar 12 grams, TransFat 0 grams
CURRIED BEEF STEW
My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
More about "japanese beef stew food"
NIKUJAGA: JAPANESE BEEF STEW RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
Servings 4Estimated Reading Time 7 mins
JAPANESE BEEF STEW IS UMAMI-RICH AND DEEPLY MAGICAL
From thetakeout.com
Estimated Reading Time 5 mins
JAPANESE BEEF STEW — EM'S FOOD FOR FRIENDS
From emsfoodforfriends.com.au
JAPANESE BEEF STEW FOR THE CROCK POT RECIPE - FOOD NEWS
From foodnewsnews.com
12 JAPANESE BEEF RECIPES FOR SIMPLE COMFORTING DINNERS ...
From allrecipes.com
HAYASHI RICE - NO RECIPES
From norecipes.com
10 MOST POPULAR JAPANESE STEWS - TASTEATLAS
From tasteatlas.com
10 BEST JAPANESE BEEF STEW RECIPES - YUMMLY
From yummly.co.uk
JAPANESE CREAM STEW RECIPE FROM SCRATCH (クリームシチュー)
From norecipes.com
HAYASHI RAISU (RICE): JAPANESE BEEF STEW - JUSTHUNGRY
From justhungry.com
LIST OF JAPANESE SOUPS AND STEWS - WIKIPEDIA
From en.wikipedia.org
HAYASHI RICE STEW RECIPE - JAPAN CENTRE
From japancentre.com
ONE POT NIKUJAGA - JAPANESE BEEF AND POTATO STEW
From wandercooks.com
JAPANESE BEEF STEW RECIPE BY CHEF.MORIMOTO | IFOOD.TV
From ifood.tv
10 BEST JAPANESE BEEF STEW RECIPES | YUMMLY
From yummly.com
GUSTO WORLDWIDE MEDIA - JAPANESE BEEF STEW
From gustoworldwidemedia.com
JAPANESE BEEF: 13 BEST DISHES TO TRY WHEN VISITING JAPAN ...
From gurunavi.com
HAYASHI RAISU (JAPANESE BEEF STEW) - TARA'S MULTICULTURAL ...
From tarasmulticulturaltable.com
JAPANESE BEEF STEW — PANTS IN THE KITCHEN
From pantsinthekitchen.com
JAPANESE MEAT AND POTATO STEW (NIKUJAGA) - RASA MALAYSIA
From rasamalaysia.com
NIKUJAGA JAPANESE BEEF STEW | FOODTALK
From foodtalkdaily.com
10 BEST JAPANESE BEEF STEW RECIPES - FOOD NEWS
From foodnewsnews.com
JAPANESE BEEF STEW - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
JAPANESE BEEF TENDON STEW (GYUSUJI NIKOMI) 牛筋煮込み • JUST ...
From justonecookbook.com
NIKUJAGA (MEAT AND POTATO STEW) RECIPE - JAPANESE COOKING 101
From japanesecooking101.com
NIKUJAGA: JAPANESE BEEF AND POTATO STEW
From devour.asia
BEEF SHIGURENI – A QUICK JAPANESE BEEF STEW - LINSFOOD
From linsfood.com
INSTANT POT BEEF STEW, THE SUPER EASY JAPANESE WAY ...
From chopstickchronicles.com
JAPANESE BEEF STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAPANESE STYLE BEEF STEW - THE WAGYU SHOP
From wagyushop.com
JAPANESE BEEF STEW - GUSTO TV
From gustotv.com
JAPANESE BEEF STEW RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COMFORT FOOD RECIPE — JAPANESE BEEF STEW | BY SLOWBOX ...
From medium.com
NIKUJAGA (JAPANESE MEAT AND POTATO STEW) (VIDEO) 肉じゃ …
From justonecookbook.com
JAPANESE SOUPS AND STEWS - ALLRECIPES
From allrecipes.com
NIKUJAGA (JAPANESE BEEF AND POTATO STEW)
From yutaka.london
YOSHOKU: BEEF TONGUE STEW - THANKS FOR THE MEAL
From thanksforthemeal.net
JAPANESE BEEF STEW - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST JAPANESE BEEF STEW RECIPES - YUMMLY
From yummly.com
21 EASY RECIPES FOR WHAT TO COOK WITH BEEF STEW MEAT ...
From becausefoodislife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love