Japanese beef and potato stew
Ingredients
- 500 g beef tenderloin (cut into pieces)
- 500 g yellow potato (about 3 pcs / peeled / cut into pieces)
- 100 g red carrots (optional / about 1 pcs / cut into pieces)
- 280 g Shirataki Noodle (fig1 / about 1 package)
Broth ingredients
- 30 ml Japanese soy sauce (fig2)
- 30 ml Mirin (fig3)
- 20 ml Sake (fig4)
- 300 ml chicken broth
- 1 tbsp sugar
- 5 g Benito powder (fig5)
Beef seasoning
- 1 tbsp Japanese soy sauce
- 2 tsp sugar
- ½ tsp garlic powder
- 1 tsp cornstarch
- 2 tsp lemon juice
- 1 tsp oil
Instructions
- Slice the beef thinly. Marinade it with the seasoning for about 1 hour. Soak the potato into cold water and put it aside
- Add the broth ingredients in a pot. Bring it to boil over high heat. Add in the potato, carrot and noodle.
- Once the broth is boiling again. Cover the pot with a lid. Turn the heat to low. Simmer for 20 mins or until the potato is soft
- Add in the beef and mix well. Turn the heat off. Cover the pot with the lid. Let it sit for another 5 mins. Put all the ingredient in a bowl to serve
- Bring the broth to boil over high heat. Pour the broth over the bowl with the ingredients. Serve it hot with rice. Enjoy
Video
Notes
Ingredients - Click to enlarge the image
Other tips
1 You can replace the lemon juice with any citrus fruits or yogurt
2 To save time, you can use the slice beef for the hotpot. It doesn't require to marinade. The disadvantage is it a bit dry to eat. And the broth will be cloudy
3 If you want the beef taste even better, you can stir fry it over high heat until medium done before adding it to the broth.
Other tips
1 You can replace the lemon juice with any citrus fruits or yogurt
2 To save time, you can use the slice beef for the hotpot. It doesn't require to marinade. The disadvantage is it a bit dry to eat. And the broth will be cloudy
3 If you want the beef taste even better, you can stir fry it over high heat until medium done before adding it to the broth.