Thursday, October 06, 2005

Japan-Beef Teriyaki (Gyuniku no Teriyaki)

The Japanese have all types of everyday food. You have Nabemono (one pot cooking) dishes such as shab-shabu which concises of noodles , vegetables and shrimp or beef boiled in a thin stock and then dipped on soy sauce and Sukiyaki which is a mixture of noodles and thinly sliced beef, egg and vegetables boiled in a special sauce. You also have Yakimono (grilled or Pan fired) dishes. One of the best known of this type dish is Teriyaki which is grilled, boiled or pan-fried meat or vegetables glazed with a sweeten soy sauce. Noodles (Men-rui) are very popular in Japan such as Ramen noodles of Chinese origin. A lot of people think or raw fish or Sashimi when they think of Japanese food. Sashimi is raw, thinly sliced foods served with dipping sauce and simple garnishes. The meat can be from horse meat to deer but it is usually fish.

Another very popular dish in Japan and other countries is Sushi. This is vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood.

Most counties have some type of imported food and Japan is no exceptions. Some of the favorites are Pizza, Spaghetti, sausages-made of fish, Hamburg Steak, and curry or Kare. Japanese curry (Kare) is not the same as curry from India or other parts of southern Asia. Most make the curry with a commercial curry roux. The following recipe is one way to use the roux.

Japanese curry.


2 pounds cubed or ground meat
1 large onion
1 to 2 carrots, potatoes or small eggplants
Vegetable oil
3 ¾ cups water
1 package Japanese curry roux

Dice onion and cut vegetables into small cubes. Fry onion, meat and vegetables in large pot until meat is browned.
Add water, bring to boil, simmer 20 minutes. Skim any scum that floats on tip.
Lower heat and add roux; stir well. Simmer for 10 minutes.

Serve with sticky rice and pickle.

Below is the Beef Teriyaki link.
Beef Teriyaki (Gyuniku no Teriyaki).
Sticky Rice

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