Beef Tsukudani (Sweet and Salty Simmered Beef)
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
Beef Tsukudani (Sweet and Salty Simmered Beef)
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
Cooking Instructions
- 1
Add the fatty beef to a pan first and stir fry. When the meat starts to exude oil, add the rest of the beef and cook through.
- 2
When the color of the meat has changed, add the finely julienned ginger (as much as you like) and sake, and continue cooking.
- 3
Add the rest of the flavoring ingredients and simmer. Turn up the heat to high and evaporate most of the moisture. When the meat is shiny, it's done.
- 4
Put on top of plain rice with a little chopped green onion - delicious!
- 5
It's also delicious on top of udon noodles - this is called niku udon (meat udon). Tasty!
- 6
You can also use it as a filling for sushi rolls or handrolls.
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