Japanese Beef And Vegetable Stew Recipes

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NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)



Niku Jyaga (Japanese Beef and Potato Stew) image

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

5 medium waxy potatoes, such as Yukon Gold (about 2 1/2 pounds)
2 medium carrots, peeled
2 small onions (about 1 pound), peeled
1 piece dried kombu, about 8 inches by 5 inches, broken in half (optional)
1/4 cup soy sauce
3 tablespoons mirin
3 tablespoons sake
3 tablespoons raw or turbinado sugar
8 ounces thinly sliced, well-marbled beef (see note)

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

JAPANESE-STYLE BEEF STEW



Japanese-Style Beef Stew image

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

1 1/2 to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
2 cups chicken stock, water or dashi (see note)
1/4 cup soy sauce
1/4 cup mirin, honey or sugar
10 nickel-size slices of ginger
Black pepper to taste
1 lemon
1 1/2 pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
Salt to taste

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

BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

Steps:

  • Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  • Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  • Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  • Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

JAPANESE BEEF AND VEGETABLE STEW



Japanese Beef and Vegetable Stew image

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

1 (3/4-pound) piece center-cut beef tenderloin
2 (1 3/4 ounce) skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli)
1 (2- to 3-pound) head Napa cabbage
1/2 of a (14- to 16-ounce) package firm tofu (halve lengthwise), rinsed and drained
6 to 8 ounces fresh enoki mushrooms, trimmed
3 1/4 cups water
3/4 cup soy sauce (preferably naturally brewed), or to taste
2/3 cup mirin (Japanese sweet rice wine)
1 1/2 to 2 tablespoons sugar, or to taste
1 ounce beef suet
4 negi (Japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces
8 large fresh shiitake mushrooms (6 ounces total), stems discarded and caps halved
1/4 pound Japanese greens, such as chrysanthemum (sometimes labeled "shungiku"), mizuna, or watercress, cut into 3-inch pieces (4 cups)
4 large eggs (optional)
Special Equipment
a deep 12-inch heavy skillet (3 1/2-quart capacity)

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 AND VEGETABLES: SUKIYAKI



Japanese Beef and Vegetables: Sukiyaki image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 10 servings

Number Of Ingredients 12

3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin*
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

Steps:

  • In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
  • Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
  • Remove from wok and serve at once on a preheated dinner plate.

JAPANESE BEEF STEW



Japanese Beef Stew image

Categories     Soup/Stew     Beef     Onion     Potato     Stew     Carrot     Soy Sauce     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 1/2 lb boneless beef chuck, cut into 1 1/2-inch pieces
2 tablespoons vegetable oil
1 cup dashi
1/2 cup sake
1 bunch scallions, white parts trimmed and greens sliced
2 1/2 tablespoons sugar
12 (1 1/2-inch) small boiling potatoes (1 lb)
2 large carrots (1 lb)
3 tablespoons soy sauce

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.

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