Off-Cut Beef & Daikon ‘Nimono’

Name: Off-Cut Beef & Daikon ‘Nimono’
Yield: 4 servings
Cuisine: British
Ingredients: 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

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500 gChunky Off-Cut Beef
1medium Daikon *if large one, about 20cm
1small piece Ginger *sliced to thin strips
1 cloveGarlic *cut coarsely
2 cupsWater
2 tablespoonsCooking Sake
2 tablespoonsSugar
1Dry Red Chili
4 tablespoonsSoy Sauce

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Steps

1

Remove unwanted fat from Off-cut Beef, and cut into large pieces.
2

Peel skin of Daikon using a peeler, cut it 2 to 3cm thick. If round slices are large, cut them in half.
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.
4

If you let it rest for a while, start cooking again over high heat until the liquid thickens or required flavour is achieved.