Recipe of Any-night-of-the-week Off-Cut Beef & Daikon ‘Nimono’
Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Off-Cut Beef & Daikon ‘Nimono’. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Off-Cut Beef & Daikon ‘Nimono’, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Off-Cut Beef & Daikon ‘Nimono’ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Off-Cut Beef & Daikon ‘Nimono’ is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few components. You can have Off-Cut Beef & Daikon ‘Nimono’ using 9 ingredients and 4 steps. Here is how you cook that.
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.
Ingredients and spices that need to be Take to make Off-Cut Beef & Daikon ‘Nimono’:
- 500 g Chunky Off-Cut Beef
- 1 medium Daikon *if large one, about 20cm
- 1 small piece Ginger *sliced to thin strips
- 1 clove Garlic *cut coarsely
- 2 cups Water
- 2 tablespoons Cooking Sake
- 2 tablespoons Sugar
- 1 Dry Red Chili
- 4 tablespoons Soy Sauce
Instructions to make Off-Cut Beef & Daikon ‘Nimono’
- Remove unwanted fat from Off-cut Beef, and cut into large pieces.
- Peel skin of Daikon using a peeler, cut it 2 to 3cm thick. If round slices are large, cut them in half.
- 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.
- 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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So that's going to wrap this up for this special food Simple Way to Make Perfect Off-Cut Beef & Daikon ‘Nimono’. Thanks so much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!