- Serves: 4
- Calories: 267 kcal
- Japanese: Wafū-shichū
- 200 g beef cut into bite-size pieces
- 1 package shimeji
- 200 g broccoli
- 400 g onions
- 150 g carrots
- 450 g potatoes
- 600 ml sea tangle soup stock
- 1 1/2 tablespoons soy sauce
- 2 tablespoons sake
- 1/2 teaspoon salt
- a little pepper
- 1 tablespoon salad oil
Cut the onions into 8 sections. Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely. Cut off the roots of the shimeji. Cut the broccoli into pieces.
Put the salad oil in a pan. Add the onions and fry until they clear.
Add the beef and fry until it changes color. Add the potatoes, carrot and shimeji. Fry for a few minutes.
Add the sea tangle soup stock and boil for 20 minutes on medium heat.
Add the broccoli, soy sauce, sake, salt and pepper. Boil for 5 minutes over a low flame.
This stew is very healthy. The vegetables and meat broth are delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist