ビーフとポテトのシチュー
Beef and Potato Stew
Stews like this one are popular during the winter months. Thin strips of sirloin steak are cooked with potato, dashi, soy sauce and sake, resulting in tender, delicious beef.
SERVES 4 AS A MAIN
500 g (1 lb 2 oz) sirloin steak, trimmed
2 large all-purpose potatoes, cut into 3 cm (1¼ in) pieces
1 tablespoon sesame oil
60 ml (2 fl oz/¼ cup) vegetable oil
1 large onion, cut in half, then sliced into 1 cm (½ in) wide wedges
375 ml (13 fl oz/1½ cups) dashi II (here)
80 ml (2½ fl oz/1/3 cup) Japanese soy sauce
2 tablespoons black or dark brown sugar
60 ml (2 fl oz/¼ cup) sake
Freeze the beef for 3 hours, or until partially frozen. Meanwhile, soak the potato in cold water for 30 minutes, then drain well.
Use a sharp knife to slice the steak very thinly along its length to form long, thin strips. Cut the strips into 4 cm (1½ in) lengths. Combine the steak with the sesame oil and 1 tablespoon of the vegetable oil until well coated.
Heat a large saucepan over medium–high heat, then add a little of the remaining oil and the potato and cook for 8 minutes, or until lightly browned. Remove and set aside. Pour in a little more oil, then add the onions and cook for 5 minutes, or until lightly golden. Set aside.
Add half the beef strips to the pan and quickly separate and turn with chopsticks for 3–5 minutes, or until the meat just changes colour, then set aside. Repeat with the remaining beef.
Return the potato, onion and beef to the pan along with the dashi, soy sauce, sugar and sake and bring to the boil. Reduce to a simmer and cook for 30–45 minutes, or until the meat and potatoes are tender, but not falling apart. Season to taste. The liquid should still be brothy.
Serve the solid ingredients in a bowl and spoon over a little of the broth.
