Japanese beef recipes
12 Japanese beef recipes, each written for this site and each saying what its method turns on.
- Gyūdon, sourced from Japan. Thin beef and onion simmered until the liquid almost goes, with no egg binding it. Beef, Fish.
- Hamburg steak, sourced from Japan. A patty bound with milk-soaked panko, thrown between the hands and dimpled before it cooks. Pork, Beef, Fish, Egg.
- Hayashi rice, sourced from Japan. A brown stew built on tomato and red wine with no spice at all, thickened by a dark roux. Beef, Fish.
- Horumonyaki, sourced from Japan. Offal boiled and scrubbed clean first, then grilled fat side down over a high heat. Beef.
- Japanese curry, sourced from Japan. A brown roux cooked twenty minutes and stirred in off the heat, mild and thick and faintly sweet. Beef.
- Menchi katsu, sourced from Japan. A minced patty chilled hard before crumbing so it survives the oil, and fried from cold. Pork, Beef, Egg.
- Motsunabe, sourced from Japan. Cleaned offal simmered in a garlic broth under a dome of cabbage and chives that is not stirred. Beef, Fish.
- Nikujaga, sourced from Japan. A shallow simmer under a drop lid, where the liquid never covers what is cooking in it. Beef, Fish.
- Oden, sourced from Japan. A long gentle simmer in an almost clear broth, with everything added at a different hour. Beef, Fish, Egg, Tofu.
- Shabu-shabu, sourced from Japan. A plain kombu broth meat is swished through for seconds, with two dipping sauces doing the work. Beef, Fish, Tofu.
- Sukiyaki, sourced from Japan. Beef seared in beef fat then braised shallow in sweet soy, dipped in raw egg to eat. Beef, Fish, Egg, Tofu.
- Tataki, sourced from Japan. Seared hard for seconds on every face and chilled at once, so the inside stays raw. Beef, Fish.
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