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Japanese Condiments
Japanese Ingredients

Stir-fried Beef with Kombu

Kombu to Gyuniku no Itamemono

recipe image This dish, known as the dish for longevity, comes from Okinawa prefecture at the very south of Japan.
  • 10g dried kombu
  • 100g thinly sliced beef
  • 2 tsp sake
  • 2 tsp soy sauce
  • 2 tsp corn or potato flour
  • 1 piece of garlic
  • chopped green pepper
  • 50g tinned bamboo shoots
  • sesame oil for stir-frying

  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tsp sugar
  1. Soak the kombu in water for 10 minutes then cut into very fine strips, 5 cm in length. Cut the beef, pepper and bamboo shoot into fine strips. Rub the sake, soy sauce and corn flour onto the beef.
  2. Heat the oil in a frying pan. Stir fry the garlic followed by the beef. When the meat has changed colour, remove from the pan and put to one side.
  3. Add more oil to the pan and stir-fry the kombu and vegetables. Once they are cooked, put the beef back in the pan and season with [A].

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