Happy Donabe Life

Tag Archives: Beef

Tamari-Flavored Beef and Tofu Stew

Tamari Niku-Dofu

Simple, quick, and satisfying, beef and tofu stew is a popular home dish in Japan. With an addition of komatsuna (Japanese spinach – you can substitute with regular spinach or other leafy greens), it makes a nutritiously balanced one-pot dish. I love using Tamari Soy Sauce for seasoning, as it gives a nice deep flavor, but you can also make it with regular soy sauce and it will still taste great. If you have any leftovers, I highly suggest you reheat it in a donabe (or a small pot), drizzle some whisked egg over it, then once the egg is at your desired consistency, pour the whole thing over the rice to make a beef and tofu rice bowl. Just so that I will have enough leftover the next day, I tend to make extra amounts of this dish.


Soy-Simmered Beef and Burdock

Gyu to Gobo no Shigure-ni

Beef and burdock always make a great combination, and this dish is no exception. This is a traditional Japanese dish, and is very popular as a home dish, especially as you can make it with inexpensive komagire cut beef (basically thin end-cut or scrap meat). By simmering the thin slices of beef and burdock together in the sweet soy-based sauce, the dish creates the wonderful rich and earthy flavor. I love to add a generous amount of ginger for the additional layer of flavor. I often enjoy serving this over plain rice to make a rice bowl dish. It’s so good!




Japanese Beef & Potato Stew

Nikujaga

This hearty beef and potato stew is such a popular Japanese home dish among people from little kids to elders. While there are countless variations, for my nikujaga, I like to caramelize the onion before adding other ingredients. The onion gives nice rich layer of umami flavor to the dish. Miso-shiru Nabe always makes the perfect caramelized onion without having to constantly sauté it. I also add a lot of thinly sliced gingers for the accent.


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