Gyuniku to Daikon Nimono (Beef and Daikon Radish Simmer)

• Beef brisket 300g
• Daikon radish 200g
• Ginger 20g
• Sake 100ml
• Soy sauce 60ml
• Mirin 50ml
• Sugar 1 tbsp
• Dashi 400ml

How to Make It

• 1

  Cut 300g of beef brisket across the grain into thin 3mm slices, then cut them into bite-sized pieces. Peel 200g of daikon and slice it into 1cm thick half-moons.

• 2

  Blanch the beef in a pot of 1 litre of boiling water for 30 seconds to remove impurities, then drain.

• 3

  In a medium saucepan, combine 400ml dashi, 100ml sake, 60ml soy sauce, 50ml mirin, and 1 tbsp sugar over medium heat.

• 4

  Add the daikon to the liquid and bring to a simmer for 10 minutes until it begins to soften.

• 5

  Place the blanched beef and 20g of sliced ginger into the pan, ensuring the liquid covers everything.

• 6

  Cover with an otoshibuta (drop lid) or a circle of parchment paper directly on the surface.

• 7

  Simmer on low heat for 25 minutes, checking occasionally so the sauce doesn't evaporate too quickly.

• 8

  Remove the lid and increase the heat slightly for 10 minutes, until the liquid reduces to a shiny glaze that coats the meat and daikon.