Originally Posted by
ysolde
If anyone has any advice for those of us who prefer to make reservations for dinner, umm, help!
This recipe has proved pretty much fool proof for us
Japanese-style Stewed Beef | recipes | Dining with the Chef | NHK WORLD - English
There’s a video here:
I find that the original recipe calls for too much salt and sugar so I reduce the tablespoons of both to just over a teaspoon each.
I never make it with the full amount of protein either. 1 pound of meat is fine, you don’t need to use a whole 1kg(2.2pounds)
I also use a teaspoon of yeast extract (marmite) instead of the chicken stock.
If you haven’t got sake, just use wine.
The tomato paste is optional too.
You can stir in a pound of minced meat instead of steak/lamb/chicken etc and you’ll end up with a tasty ragu.
P.S.I don’t have a food processor, so I grate the carrot and just chop everything else, easy peasy!
As I said, fool proof!