Friday, December 23, 2011
Japanese Beef Stew By East Meets West Kitchen
Found this Gourmet Magazine recipe on the web, and tried it, with slight variations. The dashi, ginger and soy sauce gave the stew a great aroma and nice color.
Brown in 2 Tbs veggie oil about 1 1/2 lb. boneless beef chuck that had been cut into 1 inch pieces. Add 1 cup dashi mixed with 1 cup water, 1/2 cup sake, 1 Tbs grated ginger, and 1 bunch of sliced scallions. Cover and simmer, skimming froth and turning beef occasionally, for 75 mins, and adding more water if neccessary. Add 2 Tbs suger and simmer 15 mins longer. Add chopped carrots and celery and cook for another 5 mins. Sprinkle with green onions.
We found this large packet of ramen-type noodles at the asian market, and we liked the texture. Made a nice beef noodle stew using the above recipe. It was a very simple recipe, and tasted great. The original recipe called for triming the carrots with a paring knife or using metal molds to cut carrots into plum blossoms the way that Japanese restaurants would do, but since I couldn't find that mold here, I used medium baby carrots instead.