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Off-Cut Beef & Daikon ‘Nimono’
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Chef :
Hiroko ListonOff-Cut Beef & Daikon ‘Nimono’
Off-cut Beef is cheap and tasty. Once you cooked it long enough, it wouldn’t be tough and chewy at all. Try this dish and find out how tasty the Daikon (white radish) could be. Serve with freshly cooked rice and enjoy the melting texture and flavour.
Ingredient
Food ration :
4 servings
500 g
Chunky Off-Cut Beef
1 clove
Garlic *cut coarsely
2 cups
Water
2 tablespoons
Cooking Sake
2 tablespoons
Sugar
4 tablespoons
Soy Sauce
Cooking instructions
* Step 1
Remove unwanted fat from Off-cut Beef, and cut into large pieces.
* Step 2
Peel skin of Daikon using a peeler, cut it 2 to 3cm thick. If round slices are large, cut them in half.
* Step 3
Place all ingredients except Soy Sauce in a pot and cook over medium heat for ten minutes, skim off the scum and fat. Then lower the heat, add Soy Sauce, and simmer until Daikon are tender, then stop cooking and rest for one hour or so if you have time. Otherwise, simmer for one hour or until Daikon are well cooked and Beef are tender.
* Step 4
If you let it rest for a while, start cooking again over high heat until the liquid thickens or required flavour is achieved.
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