Fast Guide to Homemade Yummy Off-Cut Beef & Daikon ‘Nimono’
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To make an unforgettable Off-Cut Beef & Daikon ‘Nimono’, here are the components needed:
- Use 500 g of Chunky Off-Cut Beef.
- Get 1 of medium Daikon *if large one, about 20cm.
- Provide 1 of small piece Ginger *sliced to thin strips.
- You need 1 clove of Garlic *cut coarsely.
- Prepare 2 cups of Water.
- Prepare 2 tablespoons of Cooking Sake.
- Take 2 tablespoons of Sugar.
- Take 1 of Dry Red Chili.
- Prepare 4 tablespoons of Soy Sauce.
After readying the ingridients, next you are good to cook your appetizing Off-Cut Beef & Daikon ‘Nimono’ by following the instructions below:
- Remove unwanted fat from Off-cut Beef, and cut into large pieces..
- Peel skin of Daikon using a peeler, cut it 2 to 3cm thick. If round slices are large, cut them in half..
- Place all ingredients except Soy Sauce in a pot and cook over medium heat for ten minutes, skim off the scum and fat. Then lower the heat, add Soy Sauce, and simmer until Daikon are tender, then stop cooking and rest for one hour or so if you have time. Otherwise, simmer for one hour or until Daikon are well cooked and Beef are tender..
- If you let it rest for a while, start cooking again over high heat until the liquid thickens or required flavour is achieved..
How to Cut Beef For Stir-fry. If using flank steak, trim off any white muscle membranes, and cut your Now your beef is ready for marinating! If using boneless beef chuck, check out our instructions for how to slice it. What's the first cut of beef that you usually go for on a visit to the butcher? Is it Skirt or Flank Steak, to put on the grill That yields a lot of cuts—some popular ones that are picked off quickly, and some that might.
Recipe : Off-Cut Beef & Daikon ‘Nimono’
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step by step to make Off-Cut Beef & Daikon ‘Nimono’
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