Hello everyone, I’m MASA
Today I’d like to share a recipe of
making a very tasty beef dish
It’s called
(JP) Gyu to daikon no oden
Beef Finger Ribs Oden
When cooking nimono (a simmered dish in Japan) with beef |
my favorite part is beef finger rib |
it contains tendon and the fat |
they are super delicious |
Today I’m going to stew the beef finger rib with daikon (radish) |
The daikon will absorb the essence of beef |
It really can be an excellent co-star! |
Another nice choice is adding egg |
It is recommended as well |
One thing worth paying attention about is that |
both beef and daikon have “odor”, sometimes unpleasant, |
and they need to be well processed |
So, I’m going to show you |
how to process these ingredients step by step |
It’s not that complicated |
It’s quite easy actually |
Alright, let’s get started~! (๑>◡<)و |
[Tip] The fibrous part is quite thick. You may peel the skin off thickly! |
[Tip] You can use the daikon skin to make Japanese pickles! (๑´ڡ`๑)b |
[Tip] Stir them once in a while. It helps keep the yolk in the center |
[Tip] If you cool it down rapidly, the egg shells will be much easier to peel |
[Tip] The water contained in daikon varies and so is the fat contained in beef |
[Tip] Thus, need to adjust the flavor during the stewing process (Saltiness) |
Ok, here is a serving of tasty |
(JP) Gyu to daikon no oden Beef Finger Ribs Oden |
Ok, let’s dig in
(JP) Dewa Itadakimasu
The beef is very very tender
It’s totally worth the waiting
as we cook it for about 45 minutes
The flavor is not that heavy
Because we didn’t season the dish with complicated seasonings
we can enjoy the natural flavor brought out from each ingredient
Daikon radish
Look at this color. It’s beautiful!
And when I break it
You can see its inner side absorbs the soup as well
The reason why I call this dish “oden” is
because the flavor of the soup is not that heavy as a nimono
When tasting its soup you can enjoy a warm dish
Speaking of oden another must-try ingredient is egg
It’s really comforting (˶‾᷄ ⁻̫ ‾᷅˵)b
You can enjoy this type of dish anytime
It's also suitable for breakfast
You can prepare it the night before
and warm it up the next morning
then you can enjoy an abundant breakfast with beef
If you’d like to add some extra spices
you can sprinkle some shichimi/nanami powder
a Japanese spice mixture containing seven ingredients
which will add another layer of flavor and a bit of spiciness
Ok, today’s recipe is really easy
You can prepare some extra servings |
when cooking this type of dish |
Because the soup is very tasty, |
it can go with steamed rice to make zousui |
it can also go with udon to make beef udon noodles |
If you don’t eat beef |
You’re recommended to add pork |
Such as pork belly |
Or the meat you’ll put into a bitter gourd soup |
which is…pork rib |
It’s suitable as well |
If you’d like to put more ingredients into it |
You may choose carrot, burdock or konjac noodles |
If you’re afraid of their earthy smell |
you may blanch them first like I did in this video |
before you start stewing them |
I hope you all enjoy |
warm and comforting oden (˶‾᷄ ⁻̫ ‾᷅˵)b |
SPECIAL THANKS TO Amy Chou