Japanese beef stew

March 16, 2008 |  Category:   recipes savory

japanese_stew.jpg

Why is it that we are halfway through the month of March and I’m still craving hearty meat stews? Maybe it’s the 40 degree temperatures outside and the fact that we never really got a winter at all here in Brooklyn this year – just a few really cold days, one measurable snowfall, and a smattering of spring-like days that only make us want spring to arrive. If I’m craving stew, then I need to make my favorite Japanese beef one-pot meal. Made with Dashi and Sake instead of meat stock and wine, it is light and sweet but still satisfies my winter stew craving.

8 Dried Shiitake Mushrooms, soaked in hot water for 1 hour
2 inches of fresh ginger, peeled
1 pound of beef tenderloin, cut into 1-inch cubes
1 large sweet potato, peeled, cut into large cubes
1 cup green beans cut into 2-inch pieces
4 cups dashi
1 cup sake
1/4 cup sugar
2 Tbsp. Mirin
1/4 cup soy sauce

Cut the mushrooms into bite size pieces. Cut the ginger into the finest julienne possible, then soak in cold water for 15 minutes. Drain the ginger. Cook the sweet potato in boiling water until just done, then rinse in cold water to stop the cooking.

Heat 2 Tablespoons of oil in a large, heavy pot on high heat. Add the beef, stir and cook until browned. Add the mushrooms, ginger, cooked sweet potato, dashi, and sake. Bring to the boil, reduce heat and cover. Simmer for 10 minutes. Add sugar, mirin and soy sauce, and simmer for 10 additional minutes. Finally, add the chopped green beans. Serve with rice.

You Might Also Like

  • Lani March 17, 2008 at 1:07 pm

    Yum…thanks for sharing! And not just the recipe, either. For everything.

  • Melissa March 20, 2008 at 9:45 pm

    This looks fabulous and is right up our alley. Can’t wait to make it.

  • FeiFei April 17, 2008 at 12:49 pm

    Thanks for sharing this recipe and introducing us to dashi. I thought the final dish was a bit sweet and next time will omit the sugar (or just add less). Without the sugar, it reminded me of my mother’s Chinese broth. The sweet potatoes were a nice touch.

  • FACEBOOK TWITTER INSTAGRAM PINTEREST BLOGLOVIN