Posts tagged ‘Beef’

February 23, 2012

30 min Dinner: Sukiyaki style beef, Su-no-mono, Vegetable side dish

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


I already introduced how to cook

Sukiyaki style beef with tofu and vegetable, and Su-no-mono already, just wanted to show you how the final dinner looked like!



The vegetable side dish that I haven’t introduced is “Itoko-Ni” , pumpkin and Adzuki beans cooked together. This is another kind of food that is there in the fridge all the time, and served to add color (the bright orange of a pumpkin always makes me happy!) and nutrients to the meal. Pumpkin is full of good vitamins, and the same with adzuki.


I hope this adds ideas to your everyday cooking! Enjoy 🙂

February 22, 2012

Sukiyaki Style Beef with Tofu and Vegetable

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

This is part of our 30min dinner, the main dish! It is Sukiyaki Style Beef with Tofu and Vegetables. Usually, when cooking Sukiyaki, you need the beef to be cut in thin slices. There is one butcher in Chatswood that sells this type of meat, but since I didn’t have the time to go there, I just cooked regular beef (blade) and made it taste like Sukiyaki. Thus the title is Sukiyaki Style and not Sukiyaki! Would love to show how to cook proper sukiyaki one day 🙂




-200-400g beef, cut into thin strips (sliced, if possible)

-300g tofu

-1/4 Chinese cabbage

-1/2 packet Bean sprouts

-1/4 Carrots

For seasoning

-2 Tablespoon Soy sauce

-2 Tablespoon Organic raw sugar

-2 Tablespoon Sake (cooking rice wine)

To make, it is simple as usual!

Step 1 : Cut all the ingredients, cook meat on frying pan with a little bit of oil


Step 2: Place the seasoning ON MEAT, then put vegetables and tofu on top of that, so it would form a layer

Step 3: Cover with lid and cook on low heat until the ingredients are cooked, check from time to time if there is enough liquid in the pan. Tofu, Chinese cabbage and bean sprouts all tend to give out water when cooked, so you don’t have to add water to this, but if you think there is not enough, you an add 1-2 Tablespoon water or Dashi (Konbu broth).


Usually, sukiyaki is served with raw egg, you dip the meat and vegetable in beaten raw egg, but I think eating egg raw is not very common here so decided not to do it tonight. When I cook the proper sukiyaki, I’ll show you how!

Once the lid is put on, you can turn your back and cook other dishes, so by the time this is cooked, your dinner should be ready! Enjoy 🙂


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February 20, 2012

Gimbab (Korean style rolled rice)

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artisit/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.


Weekday lunch is time to use up some of the leftovers hanging around in the fridge! On Saturday, we had Somen Noodle, and I had some dipping sauce left over from that.  Using that sauce, I cooked my leftover minced meat to give it a sweet and soy saucy taste. To utilize this Japanese flavored meat, I decided to make a roll, today in a Korean style.


Gimbab (which means seaweed and rice in Korean) is a roll similar to sushi roll, but the rice is seasoned with sesameoil and salt. Also, instead of using fresh fish, it often includes meat.

Today, I used meat, cucumbers, carrots, takuan (pickled daikon radish), avocado and cooked egg. I even used the leftover brown rice to make it really healthy.




To make Gimbab you need:

1 Whole sheet Seaweed (You can use the flavored Korean type, if you prefer. I used the regular one)

200g cooked rice

2 teaspoon Sesame oil

Salt and sesame seeds to season

For the inside, you can use basically anything in the fridge. I recommend putting in takuan, which is the pickled daikon radish. I know it’s not a very common food in Aussie households, we don’t have it often ourselves, but I made Gimbab because there were leftover takuan, and I wanted to enjoy it in a special way!

When you prepare the vegetables, be sure to cut it into thin strips. Some people recommend to cook the vegetables first and season it with sesame oil and salt. I omitted this process, and it still tasted fine.

If you don’t have the cooked meat, nor crab sticks, using tuna or the handy salmon flakes adds extra flavor!


To make,

Step 1: Season the rice with sesame oil, salt and sesame seeds.

Step 2: Spread rice evenly on seaweed, leaving 2 cm clear at the top, place ingredients in the center and roll! Cut into 6-8 pieces and enjoy 🙂


It is different to Japanese sushi rolls, the rice has no vinegar taste, but since most of the ingredients are pre-seasoned, you don’t need soy sauce to eat it. A nice change and I enjoyed it very much!


February 13, 2012

Beef stew

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂
Thank you for visiting my blog.

Today’s recipe is a bit European, but I made it “Japanese style” by adding lots of vegetable and using soy sauce as a hidden flavor.
Also we serve them with rice and green salad to balance out carbohydrates and vitamin balance.


This takes a bit long to cook, but you can leave it on the stove and leave the kitchen, as long as you can check it time to time. I made it on a day that I had to go out, so started around 2:00 and cooked again around 5:00 to be served at 7:00 for my husband. Another dish to use up all your left over veggies!


Ingredients (for 2; 1 meat-lover and 1 semi-vegetarian 🙂 )

1 Steak meat (I used one with bone but it can be something like blade or rump, doesn’t have to be fillets!)

2 small Onion

1/2 Eggplant

3 Tomatoes

5-8 Mushrooms

1 Tablespoon Sake

1 Tablespoon Soy sauce

1 Tablespoon Olive Oil

1 Ba yleaf

1 cup Red wine

1/2 cup water

Options:  Ketchup, Chicken stock cube, Worcestershire sauce


Here’s how to make it:

Step 1: Cut meat into bite size, sprinkle with sake and soy sauce, give it a good massage and  let it rest for 10min. While waiting, cut the vegetable into bite size.


Step 2:Heat olive oil in pan, cook meat on both sides, add vegetables and put on lid. Cook until the onion looks semi transparent, about 10min, pour wine, water until all the ingredients are covered in liquid.   Put in bay leaf and cook on low heat.


Step 3: Keep on cooking until the liquid becomes about half amount, taste, and add optional seasonings if necessary. What you want to add may change depending on which vegetable combination you used. Serve it hot with bread or rice!



Hint: Other veggies you might want to add are cabbage, celery, capsicum, carrots etcetra. If you have leftover potatoes that you want to use up, instead of putting it in this stew, just boil it and serve it as mashed potato to go with it. Hope you like it 🙂

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