Happy Donabe Life

Tag Archives: Beef

Beef Rice

Niku Gohan

Juicy donabe Beef Rice for your stamina. I used a block of American Wagyu hanger steak and thinly sliced by hand. By marinating the beef for a short time with sake, soy sauce and black sugar, the meat comes out so tender like you braised it! I also used some smoked soy sauce to complement the bold flavor but you can use only regular soy sauce, too. Donabe makes this dish so complete in flavor and texture, and it was just so delicious that I ate almost half of the pot. Happy Donabe Life!

Ginger Hijiki Beef Rice

Gyu Soboro Gohan

This dish has a nice bold flavor of soy-flavored beef and ginger. Hijiki adds another layer of flavor and balance. This dish is always a hit at dinner parties. You can use a generous amount of ginger and won’t be disappointed. The oyster sauce makes the dish extra complex, but if you don’t have it, you can simply substitute it with extra 1/2 tablespoon soy sauce. I enjoy serving this dish with simple stir-fry vegetables (such as bok choy or broccoli).

Toban Beef with Miso Sauce

Hoba Miso

Hoba Miso is a traditional dish, originate in Hida region of Gifu, Japan. This mountainous region is situated in the northern end of Gifu and has a long snowy winter. So, many preserved foods, including miso, pickles, koya tofu (freeze-dry tofu) etc., were developed there. Hoba Miso is one of their traditional dishes and it’s basically a miso-based sauce, cooked on a dry magnolia leaf. One of the most popular toppings for this dish is beef, as Gifu is famous for its premium Hida Beef, and it’s one of my favorite dishes from Gifu! Here in LA, I enjoy making this dish cooked in Toban (donabe skillet) with local beef. Every time I make this dish, it makes me want to visit Gifu again. Hoba (magnolia) leaf is not readily available in the US, so you can be creative with a different leaf (like a banana leaf?) or simply place a parchment paper on a Toban to cook it.

Beef Bowl

Gyu-Don

Gyu-Don, or beef bowl, is one of the most popular rice bowl dishes in Japan. It’s basically soy-flavored and slightly sweet simmered thin beef slices over rice. Here in LA where I live now, unless I take a trip to a Japanese market, I can’t get very thinly sliced beef at a regular market like in Japan. So, I usually get a block of boneless beef short rib and hand-slice it very thinly myself. I actually find this hand-cut version better than the other. The meat is simmered with onion in donabe for about half an hour and the result is such tender and flavorful beef. Donabe can bring out all the umami flavors cooked in it and become quite magical.

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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