OSAKA STEW

INGREDIENTS

2 x Medium Onions

6 x Medium Carrots

3 x Large sticks of Celery

4 x Dry Shiitake Mushrooms

1 x Large Tablespoon Black Pepper 

1 x Large pinch of Salt 

3 x Cups Dashi Broth  

1 x Cup Sake 

1 x Cup Mirin 

1/4 x Cup Soy Sause 

4 x Finely chopped Garlic clove 

1/3 x Cup fresh Ginger finely chopped 

1 x Medium sheet of dried Kelp 

1.5kg x Beef Chuck Steak 

METHOD 

1/ PREP 

 Dice onion set to the side. 

 Cut celery and carrots in Rangiri stye and set to the side. 

 Finely chop Garlic and Ginger. 

2/ BROWN BEEF  

 Add Beef Chuck Steak to the pot and lightly brown in a dash of olive oil. 

 Add Onion to the cooking pot and cook till it's becoming translucent. 

3/ BRING BROTH BOIL & SLOW COOK 

 Add cold Dashi broth, Shiitake Mushroom, and Kelp. Slowly bring to the boil.

 Just before the broth is to a boil remove the sheet of kelp before it turns bitter.  

 Then add all other ingredients and turn heat to low and cook for 3 to 4 hours. 

SERVE

Take fresh cooked Koshihikari rice. Add stew on top or to the side, if you like add Gari Ginger to garnish. Enjoys this fresh healthy summer stew.

NOTES: 

Rangiri is a way of cutting cylindrical vegetables such as carrots or cucumbers and consists of random, diagonal cuts made while rotating the vegetable one-quarter turn between cuts. The large, evenly cut surfaces allow for absorption of flavor, making this method particularly suitable when simmering.