Beef & Daikon Stew
(for large-size soup & stew donabe, "Miso-shiru Nabe")
Ingredients: 4 servings
1 tablespoon sesame oil
1 pound (450 g) daikon, cut into 3/4" (2 cm) thick discs and further cut into quarters
1 pound (450 g) thinly-sliced beef for sukiyaki, cut into bite-size pieces
2 tablespoons sake
3 1/2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon raw brown sugar
1/2 cup (120 ml) dashi stock
1 small knob, ginger, sliced into very thin shreds
some sliced or crushed chili (optional)
some sansho powders
- Heat the sesame oil in Miso-shiru Nabe. Add the daikon and sauté over medium-heat for 8 - 10 minutes until daikon is lightly browned.
- Meanwhile, boil water in a separate pot and add the beef to blanch for 10 seconds. Drain and set aside. Add to Miso-shiru Nabe.
- Add the sake, soy sauce, mirin, sugar, and dashi stock. Stir. Spread the ginger on top. Line the surface with a piece of foil. Cover and bring to a simmer. Simmer for 15 minutes or until the daikon is tender. Turn down the heat if the broth starts boiling.
- Turn off the heat and let it rest for at least 30 minutes but a few hours will be better so that the flavors will nicely integrated. Reheat before it's ready to serve. Garnish with some chili.
- Serve into individual bowls with some sprinkle of sansho powder at the table.
Here's the variation of the dish. I added chicken and shiitake mushrooms instead of the beef and increased the amount of the dashi stock a little more so that it's more like a soupy stew. Since I found nice mustard greens, I added some at the end to finish cooking. It was great, too.
Happy donabe life.