Simmered Beef and Enoki Mushrooms
I like the slimy consistency of enoki mushrooms so I added that to the recipe, rather than just beef. The taste becomes more mild and it's easy to eat. It's great to have in stock for a late-snack meal.
I used a non-stick pan. Add a teaspoon of sesame oil if necessary.
This recipe is for 2 people. Adjust the ingredients depending on how many you're cooking for and keep it in stock! Recipe by ayureo
Simmered Beef and Enoki Mushrooms
I like the slimy consistency of enoki mushrooms so I added that to the recipe, rather than just beef. The taste becomes more mild and it's easy to eat. It's great to have in stock for a late-snack meal.
I used a non-stick pan. Add a teaspoon of sesame oil if necessary.
This recipe is for 2 people. Adjust the ingredients depending on how many you're cooking for and keep it in stock! Recipe by ayureo
Cooking Instructions
- 1
Cut off the enoki mushroom stems and cut into 2 cm lengths. If the beef cuts are too big, cut them smaller, and mix with 1 tablespoon sake. Mix the ◎ ingredients.
- 2
Cook the beef from Step 1 in a pot over medium heat. When the meat has browned, add ◎ and mushrooms. When the pot boils, add 1 tablespoon soy sauce, turn the heat to medium low and cook for a while.
- 3
When the liquid is almost evaporated, add 1/2 tablespoon of soy sauce and cook in medium heat until done.
- 4
Sprinkle ground Japanese sansho pepper if you like.
- 5
In the photo above, I added pan roasted pine nuts. They add nutrients and crunch to the dish.
- 6
For 1 of the side dishes in a packed lunch. It's good to make soboro style.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Simmered Beef and Shimeji Mushrooms for Bento Simmered Beef and Shimeji Mushrooms for Bento
My son's in high school and always has a big appetite. He loves eating meat, so I added a lot of it here.Take out the marinated beef from the refrigerator first thing in the morning so that the beef will come to room temperature when cooked.I added grilled tofu for the picture.If you use Japanese beef, it'll be soft and tasty.Add ginger if you like. Recipe by Kyarameruhappi-
-
Beef, napa and enoki mushrooms stew Beef, napa and enoki mushrooms stew
The sweetness of Napa cabbage and creaminess of enoki mushrooms balance so well with beef neckbone cut. Adding half pack of extra firm tofu boost up protein and calcium. #pregnancy &postpartum#
-
Simmered Beef and Burdock Root Simmered Beef and Burdock Root
This is a great dish to make if you've got some beef on the verge of going bad.Start off with 30 ml each of mirin and soy sauce. Add more if necessary while checking the taste. Recipe by Dannasamaharyourinin -
![A picture of [Farmer's Recipe] Simmered Beef and Mushroom.](https://img-global.cpcdn.com/recipes/6663348050460672/240x320cq80/photo.jpg)
[Farmer's Recipe] Simmered Beef and Mushroom [Farmer's Recipe] Simmered Beef and Mushroom
Because the mushrooms give out a lot of moisture, you only need to season and simmer the ingredients to make this dish. It goes really well with rice.-For the mushrooms: you can also use enoki or shiitake instead of shimeji and maitake.-You might feel that it tastes plain when it's freshly cooked, but the taste will be stronger after it cools down. Goes really well with rice. Recipe by FarmersK -
Simmered Mushrooms Simmered Mushrooms
I wanted to cook a dish that can be prepared in bulk.Use as much mushrooms as you prefer.It is delicious to eat as it is, but you could also top it on chilled tofu or toss into a salad.It'll keep in the fridge for 1 week.Add powdered dried sardines (about 2 tablespoons) for a boost of calcium. Recipe by Piyomame -
Easy Sukiyaki with Beef and Enoki Mushrooms Easy Sukiyaki with Beef and Enoki Mushrooms
Give this a try for lunchboxes—it's a great way to enjoy sukiyaki even if someone in your family isn't a fan.Recipe background:This is my go-to recipe with a simple 1:1 ratio of soy sauce and sugar.My husband isn't usually a fan of sukiyaki, but adding black pepper makes it taste different enough that he enjoys it! (lol)
Translated from Cookpad Japan -
Brown Rice Pasta Stir-Fried with Beef and Enoki Mushrooms Brown Rice Pasta Stir-Fried with Beef and Enoki Mushrooms
A simple and quick pasta dish inspired by Italian cuisine.
Translated from Cookpad Vietnam -
Sukiyaki-style Simmered Vegetables and Beef Sukiyaki-style Simmered Vegetables and Beef
My mother used to make this often, so I tried to recreate it in my own way!Adjust the amount of sugar to taste.I used shimeji mushrooms instead of shiitake mushrooms this time.You can also replace them with enoki mushrooms or king oyster mushrooms.The seasoning might be on the strong side, so you can add some water if you're serving it to children. Recipe by uzukaji -
Simmered Beef and Burdock Root with Konnyaku Simmered Beef and Burdock Root with Konnyaku
I wanted to make a healthy and filling meal for my children.When cutting the konnyaku, the flavors will soak better if you use a serrated steak knife. Since it will not taste good unless the sweet flavor seeps in, add the ingredients after adding in the ingredients (add the chili peppers last to preserve the color). Recipe by Norimakitamago -
Simmered Beef (Shigure-ni) with Burdock Root Simmered Beef (Shigure-ni) with Burdock Root
To write down a refrigerator stock item I always makeI used shredded beef with quite a lot of fat for the version in the photo, but if you make it with lean beef the flavor will be lighter.Shred the burdock root rather finely so that the flavors penetrate it easier.If you don't include burdock root, increase the beef to 300 g to use the same amount of seasoning ingredients. Just grease the pan with a little oil at Step 2. For 3 servings. Recipe by cafe-cafe -
Stir-Fried Vegetables with Enoki Mushrooms Stir-Fried Vegetables with Enoki Mushrooms
Used half a bunch of enoki mushrooms for soup and the other half for this stir-fry. Served with braised catfish for a nutritious dinner. -
Simmered Beef and Burdock Root (Shigure-ni) Simmered Beef and Burdock Root (Shigure-ni)
I love sweet and salty simmered beef and burdock root. I've been making it with slightly different amounts of seasoning ingredients over some times, and eventually settled on this recipe.The skin of burdock root has a lot of fragrance and nutrition, so rather than peeling the roots just scrub off the dirt.Cut burdock roots do change color, but since they are simmered in a brown sauce there's no reason to soak them in water. They lose some nutrients if you do. Recipe by FarmersK
More Recipes
- Julienne Burdock Beef Roll
- Stewed Beef and Shirataki Noodles with Ginger
- Steam-Simmered Beef and Chinese Cabbage
- Wine Simmered Beef with Ginger and Brown Sugar
- Stone-Cooked Style Bulgogi and Bibimbap
- Delicious Stir-Fried and Simmered Beef and Bamboo Shoot (Shigure-ni)
- A Great Summertime Dish! Speedy Marinated Beef
- My Family's Favorite Oden Recipe
- Tomato Hashed Beef Stew
- Our Delicious Korean-style Japchae
Comments