Beef Misoyaki Recipes

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TRADITIONAL BEEF SUKIYAKI



Traditional Beef Sukiyaki image

Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.

Provided by Brenda Sawyer Adamson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 13

1 ½ cups water
⅔ cup soy sauce
⅔ cup white sugar
⅓ cup sake
1 pound thinly sliced beef
1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
½ head Chinese cabbage, cut into bite-size pieces
1 (7 ounce) package yam noodles (shirataki), drained
7 shiitake mushrooms, sliced
1 enoki mustrooms, roots removed
1 green onion (negi), sliced
1 tablespoon vegetable oil
4 eggs

Steps:

  • Combine water, soy sauce, sugar, and sake in a bowl to make broth.
  • Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
  • Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
  • Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
  • Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g

MISO-BRAISED BEEF WITH KING MUSHROOMS



Miso-Braised Beef with King Mushrooms image

As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 2h50m

Yield 4

Number Of Ingredients 15

1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons peanut oil
1 tablespoon butter
3 king trumpet mushrooms, halved lengthwise
1 yellow onion, diced
¼ cup sake
3 tablespoons yellow miso
2 tablespoons maple syrup
2 tablespoons ketchup
½ cup chicken broth
1 tablespoon rice wine vinegar
¼ cup thinly sliced red chile pepper
¼ cup thinly sliced green onions

Steps:

  • Season beef with kosher salt, black pepper, and cayenne.
  • Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.
  • Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.
  • Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.
  • Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
  • Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 15.7 g, Cholesterol 137.6 mg, Fat 42.4 g, Fiber 0.9 g, Protein 35.7 g, SaturatedFat 15.7 g, Sodium 988.2 mg, Sugar 10.4 g

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