Sweet and Salty Simmered Beef and Burdock Root

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

Since I was young, my mother made this for my bento using meat and shishito peppers.When I tried making it with green peppers and potatoes, it was just as delicious!It's cooked thoroughly and is preserved in soy sauce, so it lasts and is also great for bentos.Using shishito peppers instead of green peppers is tasty, too! If you use shishito peppers, fry thoroughly beforehand to get rid of the bitter flavor! Please stir-fry the meat and shishito peppers with plenty of sauce.It's more delicious with Japanese beef, but if you use imported beef, use Japanese beef fat by cutting it into small chunks (which you can get at a butcher) and stir fry. The taste becomes milder. For 2-3 servings. Recipe by asaco*

We received some beef tsukudani from a famous store some time ago as a gift. This recipe is my version of that. If you make a generous amount, you can turn leftovers into onigiri (rice balls) or ochazuke (rice with tea) the next day.Beef offcuts are the best to use for this, since it has a decent amount of fat but not too much. Too much fat makes this too oily, but too little makes it dry. We use a mixture of the fatty parts of wagyu beef and cheap imported beef. Please adjust the ginger, sugar and soy sauce amounts to your taste. I prefer it with lots of ginger. This lasts for 2 to 3 days in the refrigerator, so I always make a lot. For a generous amount to stock in your refrigerator. Recipe by Cha-miru

I had an excess stock of burdock root and sweet potatoes.Precooking in the microwave makes this a quick-prep dish. (But be careful not to over cook, or the sweet potatoes will break apart!)Potato starch is used to thicken the sauce, so it coats the veggies nicely!For those who can take spicy, try cooking the red chili pepper with half of the seeds! It's delicious. Recipe by Norimakitamago

This beef stir fry is a family favorite. Recipe by Marimy

Sweet and Savory Burdock Root is a popular dish offered in delis.I've always had a constant craving for that taste, so I recreated it at home.When deep frying the burdock root, separate the pieces with your hands while adding them to the oil. Otherwise, they will get stuck together. It's easy if you shake together the burdock and katakuriko in a nylon or plastic bag filled with air. Recipe by Nassan

A simple and classic Japanese dish made for nice side dish. And this goes well with alcohol. The crispy feeling of burdock root increases its deliciousness.

It's just something I came up with from what I had in the refrigerator.Simmer this over medium heat so that it's just bubbling. For 2 servings. Recipe by Ayatan

This is a traditional Japanese table dish and one of my husband’s favorites 💕

I love boiled nagaimo yams with bonito flakes, so this time I made it with potatoes that I made in my garden.This is sweet and salty. Adjust the flavoring to your liking! For about 2 people. Recipe by Yagirinonegichan

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 couldn't forget the sweet and salty side dish that I ate in a department store food hall. I tried recreating it using honey.I didn't peel the burdock roots, and soaked them in water for a short time to keep in their nutrition. Recipe by Pii chef

This is a rich stew with juicy tendons that goes well with rice.You might feel the taste is a bit weak right after Step 4, but the flavor will concentrate as you boil it down. Stir gently as to not crush the daikon. If you're not using a pressure cooker, boil for 40 minutes. For 4 people. Recipe by LaLaHappy1

I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby

I wanted to make a simmered dish with a different flavor, so I tried adding oyster sauce and gochujiang.Please adjust the amount of sugar to taste. Add peeled boiled eggs; it's delicious. Recipe by Yuuyuu0221

Sweet new harvest onions are sweet and juicy. I like them best in sukiyaki-style dishes. For 2 servings. Recipe by FarmersK

This inspired"Sweet and Salty Miso Flavored Stir-Fried Udon Noodles".-Adjust the amount of doubanjiang to your preference.-Add any vegetables that are left in your fridge. Recipe by bobitin

★★★ Over 1000 reviews on Cookpad ★★★Quickly stir-fry with a sweet and savory sauce!An easy dish that goes great with rice!Also perfect for rice bowls♪The origin of this recipeA staple menu in our home＊

When I first started making this, I didn't add garlic, but since my children are old enough to handle it, I add it for the flavor.By adding in miso, it adds shine to the dish and becomes more delicious. Recipe by Maimai365

This is an adaptation of a recipe from The Explorers Journal, which is a hiker/explorer quarterly I picked up at a Fjallraven store, where my husband bought a raincoat. The original recipe called for "rock tripe" as the protein, which is a mushroom that can be gathered while hiking, as a survival soup. How hikers would source the chicken stock, brown sugar, vinegar etc. I don't know.

I love burdock. I use it to make simple furikake rice sprinkles. You can eat a lot of rice because it is salty and sweet! You can put it in something, put it in egg rolls or you can use it for many things. Try this nutritious and delicious furikake rice sprinkles recipe!There's no need to remove the harshness from the burdock. The black water from the burdock when you keep it in water is rich in polyphenol. It is easy to arrange if you mince the burdock and it is easier for kids to eat. The point is to mince it to a size that still enables you to enjoy the texture. Add some sesame oil when it's done! Recipe by Toiroiro

I often mix this shigure-ni into chirasuzushi. Beef keeps well in the freezer, so I always buy it on sale and make this to mix with chirashizushi when I can't go shopping. This is delicious on its own, so I uploaded the recipe.The beef is easier to cut if it's half frozen. If you've frozen the beef, it's that much easier! For a huuuge mound!!!. Recipe by Mamemame

Featured in a recipe book & with 3,000 reviews, thank you! A quick and nutritious dish for busy days. The sweet and savory flavor pairs perfectly with rice. Great for lunch boxes too.The Story Behind This RecipeThank you for visiting! This has been a family favorite for years. Everyone loves the sweet and savory taste, the crunchy and slightly bitter bell peppers, the sweetness of the onions, and the umami of the beef. Make a big batch and use it for lunch the next day.

I heard that heating the meat slowly makes it tender, so I tried that method.I remembered the taste of meat-miso from school lunch, so I flavored this dish with miso.Place the meat in a pan before heating the pan.Since you stir-fry without oil, a non-stick pan is suitable.Add mayonnaise on the side if you like. Recipe by Iku..

I thought of a chicken recipe that would taste great but wouldn't dry out with time.You can use chicken thigh meat instead. Recipe by Raby

We received a lot of lotus root as a gift, so...Please adjust the amount of gochujang to taste.Just put in any leftover vegetables you have in the fridge! For 3 servings. Recipe by Tomomaki0313

I love sweet and sour sauce.Make your own variation depending on what the veggies in your fridge have to say!The recipe says to thinly slice the lotus root, but they're also good as thick slices.The photo shows them chopped into thicker slices. Recipe by nani cafe

I wanted to eat some bibim noodles at home, so I just used what I had around and prepared somen noodles instead!The noodles are spicy, so the sweetness of the beef makes it really good!Be sure to drain the somen well to prevent the sauce from becoming watery. For 2 servings. Recipe by SAORiN55

I made a quick and delicious lunch with whatever I had on hand.The flavor is on the sweet side.You can omit the sugar if you'd rather have your udon just be savory.You can add pork instead of chicken. Recipe by Majuju

The daikon radish in this simmered dish is so tender you don't have to chew it at all .They don't fall apart a bit even though the sharp edges aren't cut off. The ingredients are cooked in a large pan in a single layer, with the components overlapping as little as possible. And you don't stir it and fiddle with it while it's simmering. The key is to cook everything in the bubbles.You don't want to taste or smell the garlic at all. It's not added for that really. It's added for richness, and to counteract the gaminess of the chicken. Whenever you think that a dish needs more richness, try adding a tiny bit of garlic. It will add that richness you want. Only add a tiny bit, not enough to taste the garlic. Recipe by pegupepepe