Japanese Inspired Pot Roast Recipe | Yummly

Japanese Inspired Pot Roast

THE COMPLETE SAVORIST
22Ingredients
5Hours
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Ingredients

US|METRIC
  • 3 pounds rump roast (beef bottom round, 3-4 lbs)
  • 1 teaspoon salt (to taste; divided)
  • 1 teaspoon black pepper (to taste; divided)
  • 1/4 cup all purpose flour
  • 6 tablespoons sesame oil (divided)
  • 2 cups onion (diced)
  • 3 teaspoons garlic (roughly chopped)
  • 0.75 ounces fresh ginger (about an inch)
  • 32 ounces low sodium beef stock
  • 1 cup low sodium soy sauce (½-⅔ cup authentic soy sause)
  • 1 cup mirin (½-⅔ cup authentic mirin)
  • 2 pods star anise (more if broken)
  • 5 ounces shiitake mushrooms (sliced)
  • 4 ounces white button mushrooms (sliced)
  • 8 ounces cremini mushrooms (sliced)
  • 2 tablespoons butter
  • 1 pound carrots (sliced)
  • 1 1/2 pounds daikon (peeled, sliced in quarters)
  • 3 tablespoons cornstarch (less for thinner sauce/gravy)
  • 14.2 ounces udon noodles (2-7.1 oz; I used fresh; 1 lb dried noodles)
  • 1/4 cup green onions (chopped; optional)
  • 1/4 cup cilantro (roughly chopped; optional)
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