Simmered Beef and Burdock Root with Konnyaku

My beloved daughter loves this dish!Since the sauce has miso, keep simmering over low heat only. Otherwise it will burn. If you want to cut down on the cooking time, use a pressure cooker. For 2 servings. Recipe by Ha-tannookkasan

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

Make burdock and konnyaku in to a rich tasting dish by stir frying.The point is to add sake, sugar and soy sauce in order, and mix them well. Finally pour the vinegar to complement. In my family, after serving for kids, I add the red chilli pepper for adults. Recipe by LaLaHappy1

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

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

This is my mother in law's recipe.The konnyaku will taste better and lose its distinctive odor if you boil and drain it first. For 2 servings. Recipe by rriioo

I think every household has their own way to make 'Stir Fried and Simmered Beef and Burdock Root', but this is my method.If you stir fry the burdock root in the same frying pan you stir fried the beef in, the burdock root will not be properly coated by oil. Even if it's a bother, stir fry it in a separate pan for better, richer flavor. If you do stir fry the beef and burdock root together the flavor will be lighter. Please use whichever method you prefer. The meat stays tender even if you reheat this in the microwave. For 4 servings. Recipe by Asamato

I had a lot of burdock root, so I made a healthy dish with konnyaku.Adjust the amount of ingredients to your liking. Recipe by annnnn

I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku. Recipe by FarmersK

I was inspired by the konnyaku in oden. When it sits in the refrigerator after cooking, the liquid soaks in and really makes it delicious, so I wanted to take advantage of that.You can also simmer it in a pot. In that case, heat it over medium-low heat for about 10 minutes.The umeboshi is salty, so adjust the amount of salt depending on the amount of umeboshi you use. Recipe by Raby

This is a family favorite.Stir-fry slowly and patiently. Add some oil if there's not enough.The oyster sauce is used as a hidden flavor. You can omit it, but the flavor will be richer with it. You can add garlic to taste if you like. For 3 to 4 servings. Recipe by mmmmmio

I thought konnyaku would go well with chikuwa.After turning the heat off, let it cool for the flavors to meld. You do not have to cover with a lid on while cooking. For 2 to 3 servings. Recipe by Bakazoku

I was looking for recipes to eat lots of konnyaku, and I thought of this recipe.Boil the konnyaku to remove the smell.It tastes better with more soy sauce! Recipe by EnjoyKitchen

-This used to be in my bento boxes a lot when I was growing up.-Depending on the size of the konnyaku pieces, the flavors may be rather strong. Please adjust the amount of soy sauce, starting by adding a scant tablespoon and tasting before adding more.-Take care not to stir-fry the beef for too long.-You can find konnyaku that doesn't need to be parboiled these days. However, even if you use that kind make sure to evaporate the moisture on them completely at Step 4. The flavors will penetrate it easier that way.-Try using pork instead of beef. In that case be sure to cook it thoroughly.-It's just a bit spicy, and great as a drinking appetizer for dad. For 2 servings. Recipe by putimiko

My mother always used to put this in my bento.You could slightly reduce the amount of soy sauce and add oyster sauce instead. Recipe by Torakopantsu

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

This is a staple macrobiotic recipe. Our family's version is easy to make.It helps to keep your intestines in shape. It's very effective against constipation, hemorrhoid and hernia.Make sure not to over-soak the hijiki! Squeeze it out tightly after soaking and the flavoring ingredients will penetrate it well. The soaking water may have some grit in it, so don't use the water at the bottom of the bowl. Adding aburaage is also tasty. Recipe by Piyonofu

I had a lot of fat burdock roots, so I tried cutting them up into chunky pieces and simmering them. Burdock root that's been simmered for more than 40 minutes is tender and delicious. This dish is great to eat with rice.Happo-jiru is a very popular all purpose soy sauce in Aomori prefecture.The burdock root is a lot tastier if you cut it into chunky pieces rather than slicing it thinly! Simmer well with a lid on until the burdock root is tender. Let the umami-rich sauce penetrate all the ingredients!This is also delicious with maitake mushrooms, bamboo shoots, grilled tofu or sweet or regular potatoes! For 5 servings. Recipe by Nanohana uchan

There's a bit of cooking involved but you can just fry and eat it quickly.Fry the burdock roots with lots of oil.The dish is done once the beef is added, so make sure you cook the burdock well beforehand. Recipe by onji

I wanted to use the daikon that was sitting in my refrigerator.If you have time, marinate the meat with 1/2 tsp of sake and 1/2 tsp of soy sauce. Recipe by Ayumin

I wanted to try making a side dish for my bento using shirataki.＊If the water doesn't evaporate, turn up the heat to high. Recipe by marriott

My sister-in-law who is really good at cooking makes these for New Year's. They are so good.When cooking, make sure to cook them seam side down to seal, then roll them around the pan to cook the other side. The seasoning listed is on the sweet side, so adjust as you like. Recipe by Hina0403

I wanted to eat tuna with leek (negima), but I didn't have any tuna, so I tried making it with fish sausages.If you are not using a non-stick pan, then adding in a bit of vegetable oil after dry-frying the konnyaku might be a good idea. Add as much wasabi as you like... You can also skew them like at yakitori restaurants. For 4 people. Recipe by Oshisu

I've really been into steam-cooked chicken with shio-konbu for a while. This cooking method not only increases the umami in the chicken, the shio-konbu itself becomes tastier! I thought this was an amazing discovery and wanted to pass it on to everyone. I also thought that adding burdock root would really work well!If you leave this for a while after it's done, the flavors will blend together, the sweetness of the burdock root will become more pronounced and everything will become more well rounded. When it's freshly made, the wasabi flavor will be rather pronounced, but as time passes, its will subside and simply provide a subtle contrast to the sweetness of the burdock root. My 3-year-old son can eat 2 servings of this by himself! Recipe by ayureo

I simply adore konnyaku.Cutting the konnyaku and daikon into bite-sized pieces makes them easy to eat and absorbs the flavor more easily.It also looks quaint. Recipe by Ochamaru

I cut up the ingredients into small pieces so that the kids can eat it, and the results turned out great.Try to make it ahead of time if you can. If you let it cool down once the flavors will penetrate better and the dish will become more delicious. For 3 servings. Recipe by Shi-447

I revised a recipe I saw in a macrobiotic cook book.If you vary the vegetables, you can create a new dish.For preparation, rub the konnyaku with coarse salt and blanch quickly. This reduces the bitterness of the konnyaku and helps it to absorb the seasonings better. Recipe by Yuuno17

This is a recipe I learned from my mother.Recipe by Yuuyuu0221.

I wanted to make a low calorie healthy dish since I'm on a diet.Even if you don't add any oil, if you put a lid on to steam-cook the ingredients, they'll be crispy yet cooked through. For 2 servings. Recipe by kurikuro

I had some konnyaku that had been resting in my fridge for quite some time...It's tastier if you add a generous amount of butter. Recipe by norriku