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KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew
KYOTO FOODIE18Ingredients
80Minutes
400Calories
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Ingredients
US|METRIC
10 SERVINGS
- 500 grams beef
- 1 1/2 potato
- 2 onions
- 4 carrots
- 1 cup aburaage (sliced, deep fried tofu)
- 1 cup konnyaku (thin sliced or ito konnyaku)
- 30 grams kampyo (dried gourd strips, unbleached if possible)
- 1 liter water
- 2 katsuo dashi (packs)
- 1/3 potatoes (well microwaved and lightly crushed with fork.)
- kelp (dried kombu, optional)
- 1 liter sake (cheap, this much ryorishu with salt will ruin the stew)
- 2 tsp. cinnamon
- 200 mL sake (or cooking sake, ryorishu)
- 150 mL soy sauce (Japanese shoyu, not thick koikuchi)
- 200 mL mirin (sweet sake)
- 1/2 cup sugar
- salt (pinch)
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Directions
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3g15% |
| Trans Fat0.5g |
| Cholesterol35mg12% |
| Sodium1060mg44% |
| Potassium510mg15% |
| Protein14g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber2g8% |
| Sugars13g |
| Vitamin A80% |
| Vitamin C20% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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