Friday, December 16, 2011

Japanese Beef Stew By Kong Kay Of Food Buzz

I don't know what to make of this dish; I call it Japanese stew simply sake is used in the process. Then again you can call it whatever you want, it's just a stew.

I saw these beef cubes in the supermarket. It was labeled as 'curry beef'; vague, but judging from its price per kilogram, it was one of the cheapest cut on display; that could only mean one thing, long gestation period. Then I remembered having a small bottle of unused sake I picked up in a 2 dollar shop sometime ago... I knew the sort of stew we were going to have for dinner that night. I just added a carrot and a daikon into the basket, and a French loaf from the bakery.

300 gm. Stewing Steak
1 Large Onion
2 Cloves Garlic
1 Small Knob Ginger
1 Carrot
1 Daikon
2 Potatoes
150 Ml. Sake
2 Tbsp. Soy Sauce


Add 3 tbsp. of cooking oil onto a hot claypot. When the oil is hot, place the meat cubes in.

When you see the meat turning gray at its bottom, turn it to seal the other side. Slightly more than a minute on each side. When done remove from the pot, and set aside.

Fry the ginger on both sides until fragrant, then add in the onion...

... half way through sauteing the onion, drop in the garlic; continue frying until the onion is soft and caramelized.

Then add in the root vegetables of potatoes, carrots aand daikon. Stir to mix well with the onions for a minute or so.

Next dump in the meat cubes with all its juice. Stir around until it juice runs dry.

Pour in the sake while using the spatula to deglaze the pot. Let the liquid come to a boil...

Add in the soy sauce (Japanese brew preferably), and finally the water; just enough to submerge all the solid bits. Cover and simmer for 1½ hour. Stir occasionally, scooping the bottom bits to the top.

Try a bit of the meat, continue stewing a bit longer if it needs be. Add salt to taste, and finally thicken with cornflour slurry. Ready to serve.


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