For the Nikujaga:
1.50 lbs (approx. 680g) beef short rib, cut into 3-inch pieces
4 cups water
1 medium daikon radish, peeled and cut into thick rounds
1 large Chinese carrot, roll cut
1 leek, cut into 1-inch rounds
2 medium potatoes, peeled and quartered
⅓ cup mirin
⅓ cup sake
For the Shoyu Glazed Onigiri:
½ cup mirin
½ cup sake
¼ cup brown sugar
4 regular-sized sheets of nori, cut into strips
For the Nikujaga:
1
Prepare the Ingredients:
- Peel and cut the daikon radish, roll cut the carrot, and peel and quarter the potatoes.
- Cut the leek into 1-inch rounds.
2
Sear the Short Ribs:
- Heat a large pot or Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned to lock in the flavor.
3
Simmer the Ingredients:
- Add 4 cups of water and 4 teaspoons of HONDASHI beads to the pot, and bring to a boil to make the dashi broth.
- Add the daikon, carrot, leek, and potatoes to the pot.
- Pour in the soy sauce, mirin, and sake.
- Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
4
Adjust the Seasoning:
- Taste the stew and adjust the seasoning with additional soy sauce or mirin if needed.
Shoyu Glazed Onigiri:
5
Cook the Sushi Rice:
- Cook the sushi rice according to the package instructions.
- Let the rice cool slightly until it's manageable to handle.
6
For the Onigiri:
- Wet your hands with water and lightly salt them.
- Take a portion of rice (about a small handful) and shape it into a triangle or ball.
- Repeat with the remaining rice to make four onigiri.
7
Prepare the Glaze:
- In a small saucepan, combine soy sauce, mirin, sake, and brown sugar.
- Reduce to a simmer and cook until the mixture thickens and reduces by 30%.
8
Glaze the Onigiri:
- Brush the glaze onto each onigiri.
- Heat a non-stick skillet over medium heat.
- Grill the onigiri until they are lightly crispy and golden brown on the outside, brushing with more glaze as needed.
9
Add the Nori:
- Once the onigiri are grilled, wrap a strip of nori around each onigiri.
Serving:
10
Serve the Nikujaga:
- Ladle the beef and vegetable stew into bowls, making sure each serving gets a good amount of broth, beef, and vegetables.
11
Serve the Onigiri:
- Place the glazed onigiri on a serving plate.
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CategoryEntree
Ingredients
For the Nikujaga:
1.50 lbs (approx. 680g) beef short rib, cut into 3-inch pieces
4 cups water
1 medium daikon radish, peeled and cut into thick rounds
1 large Chinese carrot, roll cut
1 leek, cut into 1-inch rounds
2 medium potatoes, peeled and quartered
⅓ cup mirin
⅓ cup sake
For the Shoyu Glazed Onigiri:
½ cup mirin
½ cup sake
¼ cup brown sugar
4 regular-sized sheets of nori, cut into strips
Directions
For the Nikujaga:
1
Prepare the Ingredients:
- Peel and cut the daikon radish, roll cut the carrot, and peel and quarter the potatoes.
- Cut the leek into 1-inch rounds.
2
Sear the Short Ribs:
- Heat a large pot or Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned to lock in the flavor.
3
Simmer the Ingredients:
- Add 4 cups of water and 4 teaspoons of HONDASHI beads to the pot, and bring to a boil to make the dashi broth.
- Add the daikon, carrot, leek, and potatoes to the pot.
- Pour in the soy sauce, mirin, and sake.
- Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
4
Adjust the Seasoning:
- Taste the stew and adjust the seasoning with additional soy sauce or mirin if needed.
Shoyu Glazed Onigiri:
5
Cook the Sushi Rice:
- Cook the sushi rice according to the package instructions.
- Let the rice cool slightly until it's manageable to handle.
6
For the Onigiri:
- Wet your hands with water and lightly salt them.
- Take a portion of rice (about a small handful) and shape it into a triangle or ball.
- Repeat with the remaining rice to make four onigiri.
7
Prepare the Glaze:
- In a small saucepan, combine soy sauce, mirin, sake, and brown sugar.
- Reduce to a simmer and cook until the mixture thickens and reduces by 30%.
8
Glaze the Onigiri:
- Brush the glaze onto each onigiri.
- Heat a non-stick skillet over medium heat.
- Grill the onigiri until they are lightly crispy and golden brown on the outside, brushing with more glaze as needed.
9
Add the Nori:
- Once the onigiri are grilled, wrap a strip of nori around each onigiri.
Serving:
10
Serve the Nikujaga:
- Ladle the beef and vegetable stew into bowls, making sure each serving gets a good amount of broth, beef, and vegetables.
11
Serve the Onigiri:
- Place the glazed onigiri on a serving plate.