Delicious Japanese meat - recipe with photos. Japanese-style meat - an unsurpassed combination of beef and cabbage with a little secret Option with carrots and kefir

Japanese cuisine We often associate them with various seafood. But in fact, meat dishes have a special place in Japan. Duck, beef, pork and chicken are very popular among the Japanese. All local meat dishes are very spicy, tender and aromatic due to seasonings and special cooking technology.

Editorial "So simple!" will tell you how to cook delicious beef with white cabbage. A very healthy duet that goes perfectly with rice, pasta and mashed potatoes.

Beef with cabbage

Ingredients

1 kg beef
half a head of cabbage
2 onions
2 bell peppers
1 tbsp. l. sesame
soy sauce
sunflower oil

Preparation

Rinse the meat thoroughly and cut it into strips across the grain, like beef stroganoff.

Now cut the vegetables: onion into half rings, pepper into cubes, and cabbage into strips 7–8 centimeters long. The cabbage needs to be salted a little and squeezed.

Pour sunflower oil and soy sauce into the frying pan in equal proportions. Heat and fry the chopped meat in this mixture until golden brown.

Add onion to the meat and wait until it also turns golden. Now add sesame seeds and fry for about a minute, stirring. Add bell pepper, stir and continue frying.

As soon as the peppers are slightly fried, add cabbage to the meat. Reduce heat and fry until the cabbage is cooked, stirring the meat and vegetables from time to time.

Beef with cabbage is ready. Bon appetit!

It takes 60–70 minutes to cook meat in Japanese. Keep in mind an important point - you do not need to add salt to the dish, because you are using soy sauce. You can also add more sesame seeds to give the meat a unique flavor. Believe me, the beef will be so tender and flavorful that this dish will quickly become No. 1 on your daily or holiday menu.

We also previously told you how to make spicy Japanese wasabi sauce.

Try cooking meat in Japanese and tell us about your impressions in the comments. And also share the article with your friends on social networks!

Preview photo depositphotos.

Many of us are absolutely sure that the basis of Japanese cuisine is fish and seafood dishes. However, in fact, the menu of the population of this state is much more extensive and varied than it seems at first glance. The indigenous people of this country enjoy eating pork, beef and all kinds of vegetables. In today's article you will find more than one simple and interesting Japanese meat recipe.

Any type of meat is suitable for preparing such dishes. But most often, cooks use lean pork or it must be fresh and high quality. It is highly undesirable to purchase a piece that has previously been subjected to repeated freezing or improper storage. The freshness of meat can be judged by its appearance. A good cut has a uniform shade without any foreign inclusions. Such meat should not emit a specific unpleasant odor, and when pressed it should restore its original shape as quickly as possible.

To make pork or beef more juicy, it is cut across the grain. The meat is prepared in Japanese style with the addition of sesame seeds, soy sauce and aromatic spices. Sometimes garlic, potatoes, zucchini, onions and other vegetables are added to such dishes. This makes the taste of the finished meat more intense.

Option with bell pepper

Using the technology described below, a very tasty and nutritious dish is obtained. It consists of lean beef and several varieties of vegetables. Therefore, it is ideal for both the older and younger generations. To cook aromatic meat in Japanese, you will need:

900 grams of beef pulp.
A pair of onions.
5 tablespoons of sesame seeds.
A couple of sweet bell peppers.
½ fork white cabbage.
Soy sauce, carbonated mineral water and vegetable oil.

Process description

This meat is prepared with sesame seeds and vegetables using a very simple technology. But it’s better to start the process the night before. To do this, the washed and film-free beef is placed in a large saucepan, filled with sparkling mineral water and left for eight hours. After this time, the meat is dried with disposable towels and cut across the grain into thin strips. Then the beef is placed on a hot frying pan, greased with a small amount of vegetable oil and soy sauce, and fried.

As soon as a golden brown crust appears on the surface of the pieces of meat, add onion rings to them. After a couple of minutes, sesame seeds are sent there. Almost immediately after the seeds, chopped bell peppers are added to the pan with fried meat and onions. Almost immediately after this, add thinly shredded cabbage to the almost finished beef and wait for it to become soft. This dish is served hot. Boiled potatoes are usually used as a side dish.

Option with zucchini

Using this recipe, you can prepare a tasty and satisfying dish relatively quickly and without much hassle. It can be an excellent option for family lunch and dinner. But since this Japanese-style meat with vegetables contains a little alcohol, it is not advisable to give it to small children. To prepare it you will need:

A kilo of beef.
5 potatoes.
3 young zucchini.
170 milliliters soy sauce.
A couple of tablespoons of sugar.
50 milliliters of vodka (sake).
A teaspoon of salt.
3 cloves of garlic.
spoons of sesame seeds.
A pinch of ground black pepper.

Sequencing

The washed and dried meat is cut into long slices across the grain. Then it is sent to a heated frying pan, greased with a small amount of vegetable oil, and fried until golden brown. The browned pieces are salted and sprinkled with ground pepper and sugar. They are then topped with soy sauce and sake.

Following the alcohol, put potato cubes into the frying pan, and five minutes later - chopped zucchini and chopped garlic. Cover the vessel with a lid and leave to cook over low heat. After half an hour in Japanese soy sauce, sprinkle with sesame seeds and after five minutes remove from the stove. You can serve this dish with slices of fresh cucumber.

Option with carrots and kefir

This original dish of oriental cuisine is prepared in a rather unusual way. Therefore, this recipe will certainly be of interest to those who want to surprise their family or friends. To make this Japanese-style meat, check in advance whether you have everything you need on hand. In this case you will need:

400 grams of lean pork.
500 milliliters of kefir.
A couple of cloves of garlic.
A teaspoon of soda (without a slide).
A pair of chicken eggs.
Medium carrot.
A couple of small potatoes.
Onion.
Salt, flour, spices and vegetable oil.

Cooking algorithm

The washed and dried meat is cut into centimeter cubes and put aside. In a separate bowl combine kefir, soda, eggs and salt. The sifted flour is also poured there. As a result, you should have a fairly liquid dough, the consistency of which resembles that suitable for frying pancakes.

Add chopped garlic and chopped pork to the resulting mass. Pre-grated vegetables are also placed there. Mix everything well and add it with a spoon to the heated vegetable oil. Cooks for a few minutes on each side.

Option with ginger

The recipe below produces very tasty and soft pork with a rich spicy aroma. It is prepared using extremely simple technology. Therefore, any beginner who does not have specific culinary skills can easily cope with this task. To feed your household with hearty Japanese-style meat, go to the store in advance and purchase all the necessary ingredients. You must have at your disposal:

A teaspoon of dried garlic.
Half a kilo of pork tenderloin.
A teaspoon of sugar.
5 tbsp. l. soy sauce.
A tablespoon of starch.
Vegetable oil.
A teaspoon of ground coriander.
1 tsp. dried ginger.

Cooking technology

The pork is thoroughly washed under cool running water, wiped dry with disposable kitchen towels and cut into approximately equal pieces about one and a half centimeters thick. Then the meat is covered with cling film and lightly beaten using a special hammer.

In a separate bowl, combine coriander, garlic, ginger and granulated sugar. All this is poured with soy sauce and lightly shaken with an ordinary fork. Place chopped pieces of pork into the resulting marinade and leave them for at least three hours. Ideally, the meat should lie in this sauce all night. During this time, it will not only have time to be well saturated with the aromas of ground spices, but will also become softer.

Place the marinated pork in a hot frying pan, which already has a little vegetable oil at the bottom, and fry for several minutes on each side. The browned pieces are removed from the heat and placed on a nice flat plate lined with lettuce leaves. This meat is served only hot. It goes well with almost any side dish. But most often, Japanese-style marinated fried pork is served with boiled fluffy long-grain rice, boiled potatoes or fresh seasonal vegetables.

Ginger – 1 tbsp. heaped spoon;

Dry white wine – 50 ml;

Soy sauce – 4 tbsp;

Hot pepper – 1 pc.

Vegetable oil – 1 tbsp.

Cooking process

You can diversify your table with a Japanese-style meat dish. On my own behalf, I added hot pepper, but your opponents can do without it. You can add garlic for flavor, if desired. The dish goes well with rice or buckwheat noodles, but in general, you can experiment.

We will need the following products:

Cut the frozen beef into thin strips.

Prepare the sauce. To do this, mix water, soy sauce, wine or sake.

Cut the ginger into smaller pieces with a knife.

Fry the ginger in a tablespoon of oil for one minute until fragrant.

Add the resulting sauce and heat until the sugar dissolves. Then bring to a boil and reduce, without covering, by a third.

Then add the meat and fry and cook in the sauce until the meat is soft. The sauce should almost all boil away.

At this stage the meat is ready. You can serve shigureni beef with rice - a classic of the genre.

Japanese beef, ready. Before serving, the meat can be sprinkled with sesame seeds.

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Japanese meat: recipe, cooking secrets

Any type of meat is suitable for preparing such dishes. But most often cooks use lean pork or beef. The meat must be fresh and high quality. It is highly undesirable to purchase a piece that has previously been subjected to repeated freezing or improper storage. The freshness of meat can be judged by its appearance. A good cut has a uniform shade without any foreign inclusions. Such meat should not emit a specific unpleasant odor, and when pressed it should restore its original shape as quickly as possible.

Option with bell pepper

900 grams of beef pulp.
A pair of onions.
5 tablespoons of sesame seeds.
A couple of sweet bell peppers.
½ fork white cabbage.
Soy sauce, carbonated mineral water and vegetable oil.

Process description

Option with zucchini

A kilo of beef.
5 potatoes.
3 young zucchini.
170 milliliters soy sauce.
A couple of tablespoons of sugar.
50 milliliters of vodka (sake).
A teaspoon of salt.
3 cloves of garlic.
A couple of teaspoons of sesame seeds.
A pinch of ground black pepper.

Sequencing

Following the alcohol, put potato cubes into the frying pan, and five minutes later - chopped zucchini and chopped garlic. Cover the vessel with a lid and leave to cook over low heat. After half an hour, the Japanese stew in soy sauce is sprinkled with sesame seeds and after five minutes removed from the stove. You can serve this dish with slices of fresh cucumber.

Option with carrots and kefir

400 grams of lean pork.
500 milliliters of kefir.
A couple of cloves of garlic.
A teaspoon of soda (without a slide).
A pair of chicken eggs.
Medium carrot.
A couple of small potatoes.
Onion.
Salt, flour, spices and vegetable oil.

Cooking algorithm

Option with ginger

A teaspoon of dried garlic.
Half a kilo of pork tenderloin.
A teaspoon of sugar.
5 tbsp. l. soy sauce.
A tablespoon of starch.
Vegetable oil.
A teaspoon of ground coriander.
1 tsp. dried ginger.

Cooking technology

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Japanese meat recipe with photos

Difficulty of preparation: Average

Cooking time: up to 1 hour

Vegetarianism: No

Kitchen: Japanese

Number of servings: 6 servings

Type of dish: Second courses

Calories: 156 kcal

Protein: 6g / Fat: 8g / Carbohydrates: 14g

Ingredients for Japanese meat for 6 servings:

Ground black pepper

Japanese meat recipe step by step

Analysis of a dish based on ingredients

publication date: 10/13/2014

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Japanese beef

A traditional way to cook beef in Japan using vegetables, soy sauce and sesame seeds. The result is a rather unusual, but at the same time incredibly pleasant taste.

INGREDIENTS

Beef 1 Kilogram
White cabbage 350 grams
Onions 2 pieces
Bell pepper 2 pieces
Sesame seeds 30 grams
Vegetable oil To taste
Soy sauce To taste

Cut the beef into bars across the grain of the meat. The width of each bar is about 1-1.5 centimeters.

In some versions of this recipe, the beef is soaked for 1 day in mineral water, but I don’t do this, and it turns out delicious too. So now the meat is chopped and we heat the oil in a frying pan. Fry the beef on it until the liquid evaporates a little. Then add the onion.

Fry the meat and onions over fairly high heat until the color of the onions turns golden, add sesame seeds.

Then add chopped bell pepper. Fry everything together for a few minutes.

Now you can lay out the chopped cabbage.

Reduce heat to low and simmer until cabbage is completely cooked. The original does not use salt; the finished dish is simply sprinkled with soy sauce. Enjoy your meal!

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What's for dinner? | Best Recipes

Japanese style meat

Japanese meat according to this recipe turns out tasty and aromatic. Easy to prepare, this dish fills you up very quickly.

Throughout the entire cooking process, the pan with meat does not need to be covered with a lid, there is no need to add salt either, soy sauce will be enough.

Of course, boiled rice is best as a side dish for this dish. Prepare exactly according to the recipe, and the result will amaze you!

So, how to cook meat in Japanese?

Bell pepper – 2 pcs.

Cabbage – 0.5 forks

Meat (beef) – 1 kg.

Sesame – 4 cups

1. Pour mineral water over the meat so that it is completely covered with water. Leave it overnight.

2. Prepare the vegetables: peel and rinse thoroughly under running water.

3. Cut the onion into half rings.

4. Cabbage – in thin strips.

5. Pepper – large cubes.

Step-by-step preparation of beef with vegetables in Japanese:

Cut the meat into thin strips across the grain, like beef stroganoff.
Finely chop the cabbage, add salt and lightly mash with your hands.
Remove seeds from sweet peppers, wash under running water and cut into small thin strips.
Peel the onion, rinse with cold water and cut into thin half rings.
Pour vegetable oil and soy sauce into a deep frying pan. Bring to a boil and fry the meat until golden brown.
Then add onion and sesame seeds.
When the onion turns golden, add the pepper and cabbage.
Do not cover with a lid, do not add salt to Japanese meat and vegetables.
Reduce heat and fry until done. Serve hot.

This dish is a favorite of many Okinawans. It gained value through its use in sake recipes. Many residents believe that introducing meat into their diet, which is boiled in Japanese vodka, is the secret to their longevity.

Ingredients:

Pork (belly with skin) - 500 g
Brown sugar - 2 tbsp.
Mirin - 0.25 tbsp.
Soy sauce - 0.25 tbsp.
Sake - 0.5 tbsp.
Ginger - 30 g

Step-by-step preparation of pork in Japanese:

Place the peritoneum in a saucepan, add water and bring to a boil.
Boil for one minute, then drain the water, wash the meat and the pan too.
Fill it with water again and cook for an hour over low heat.
Then remove the meat and leave the broth.
Before cooking meat in Japanese, you need to cut it into square pieces of approximately 5 centimeters and put it in a saucepan.
Add sugar, sake, soy sauce, ginger and mirin.
Mix everything with your hands and add pork broth until the liquid covers the meat.
Cover with a saucer on top, bottom to top, to create a press.
Place the saucepan on the stove and simmer the meat over low heat for an hour and a half.
Then remove it from the liquid and cool completely.

It is recommended to eat Japanese pork cold, served as slices with mustard.

Beef shabu-shabu

A fragrant and satisfying dish of Japanese cuisine. Something like our soup. It is served not only for lunch, but also for dinner. And they eat it with chopsticks. The peculiarity is that the finished pieces of meat and vegetables are caught from the pot and consumed, dipped in sesame sauce.

Ingredients:

Peking cabbage - 0.5 pcs.
Leek (white part) - 1 stalk
Fresh spinach - 1 bunch
Shiitake mushrooms - 6 pcs.
Beef pulp - 700 g
Tofu cheese - 200 g
Kombu seaweed - 50 g
Soy sauce - 3 tbsp.
Sake - 150 ml
Sesame sauce - for serving

Step-by-step preparation of beef with vegetables in the Japanese style shabu-shabu:

First of all, let's prepare the broth. Pour 500 milliliters of water into a saucepan, add kombu seaweed and bring to a boil.
Then, according to the Japanese meat recipe, add soy sauce and sake. Boil for another 5 minutes and the broth is ready.
If it's hard to find seaweed, you can simply use any broth.
Chop all other ingredients. The beef is very thin. Mushrooms into 4 parts. Cheese in small cubes. Chop the cabbage and onion into strips.
First throw the mushrooms into the boiling broth, then the onions, then the cheese and cabbage with spinach.
Slice the meat very thinly and add it at the end. Boil for one minute.
When the contents of the pan are ready, they place it on the table and the whole family fishes out pieces of vegetables or meat, dips them in sesame sauce and eats.
And when there is only broth left in the pan, noodles are prepared on its basis.

This is a strange word for fried pork in Japan. The dish is similar to our style of chops, only they are a little thicker and served with a special hot sauce. And as regular breadcrumbs they use crumbs from any bread.

Ingredients:

Boneless loin steak (2.5-3 cm thick) - 5 pcs.
Soy sauce - 5 tbsp.
Flour - 4 tbsp.
Chicken eggs - 2 pcs.
Bread crumbs - 100 g
Worcestershire sauce - 1 tbsp. (for sauce)
Ketchup - 1 tbsp. (for sauce)
Oyster sauce - 0.5 tbsp. (for sauce)
Sugar - 1 tsp. (for sauce)

Steps to prepare fried pork tonkatsu:

Lightly beat the meat steaks, marinate with black pepper and soy sauce. Leave for 10 minutes in a cool place.
Pour flour and bread crumbs into different flat plates to make it easier to coat the meat.
Beat the eggs in a deep bowl with 2 tablespoons of water.
Before cooking meat in Japanese style, first roll the pieces in flour, then dip in the egg and sprinkle with breadcrumbs on all sides.
Fry in plenty of vegetable oil.
To make the sauce, combine ketchup, sugar, oyster and Worstshire sauce. Mix all ingredients with a whisk and pour into a gravy boat. This sauce goes well with pork.

Important! You should not add spices to the sauce, as all components are quite piquant and spicy.

Spicy fried beef

For those who like experimenting, a very interesting recipe is offered. The meat has a tender, piquant, hot and spicy flavor. In addition, it is very soft and juicy.

Ingredients:

Beef tenderloin - 500 g
Garlic - 5 cloves
Soy sauce - 100 ml
Sugar - 1 tsp.
Ground ginger - 0.5 tsp.
Ground pepper - to taste

Step-by-step preparation of beef meat in Japanese:

Cut the meat into thin slices, across the grain, no more than 3 millimeters thick.
Lightly beat and place in a deep bowl.
Squeeze the garlic there, add black pepper, ginger, sugar and soy sauce.
Mix everything well and leave to marinate for three hours.
Fry in a hot frying pan with vegetable oil until golden brown on both sides.

Serve spicy fried beef with sesame or any other sauce. For this type of meat, boiled rice or noodles are preferred as a side dish.

How they serve meat in Japan

A very famous dish in Japanese restaurants is yakiniku. That is, fried meat, and the visitors themselves cook it. This is often marbled beef, which costs a lot of money and is produced exclusively in Japan.

There, young bulls are raised on special farms, and beer and yogurt are added to their diet. To keep the meat tender, animals are often massaged to classical music. Such meat is highly prized, but everyone should try it. It is very tender and soft, it does not need to be pre-processed or pickled.

So, guests are brought to the table with raw meat, cut into thin slices, having a marbled pattern with numerous layers of fat. There is also a special brazier on the table where people cook their own dish. Beef slices are fried on both sides until golden brown in a matter of minutes and served with Japanese sesame sauce. This meat is served with cooked rice and any raw vegetables, which can also be easily cooked on this burner.

The trend of cooking yakiniku in Japan is so widespread that many residents have acquired the necessary equipment and prepare such a dish right at home.

Video recipes for meat in Japanese

What dish can you make from beef to surprise your family? I want to cook something unusual and, of course, tasty.

The chosen dish is called meat in Japanese. Of course, you will have to tinker with it. But, take my word for it, the dish turns out simply delicious!

So, what do we need to prepare to prepare it:
half a kilo of beef pulp,
300 g white cabbage,
two medium sized onions,
a couple of small red bell peppers,
five tablespoons of sesame seeds,
soy sauce,
sunflower oil for frying,
mineral water.

Now a step-by-step recipe for its preparation.

1. Wash the meat thoroughly under cold water. Place in a saucepan and fill with mineral water so that the meat is completely covered. Place in the refrigerator for three hours.

2. After three hours, take out the meat and cut it across the grain into thin cubes.

3. Heat vegetable oil in a frying pan and add soy sauce to it. Stir and bring to a boil.

4. Carefully place the meat cubes into the boiling oil and fry them over medium heat until golden brown.

5. When the meat is browned, add onion, cut into half rings. Simmer for a couple of minutes.

6. Cut the bell pepper into thin strips and add to the pan. For the dish we use only red pepper. Green won't suit him. I tried cooking with green too. The taste is completely different. Stir and simmer for a couple of minutes. Then add sesame seeds.

7. Cut the cabbage into not very thin strips about eight centimeters long. Add a little salt and squeeze lightly. Add to the pan with meat and vegetables. We take white cabbage.

8. Simmer the dish until the cabbage is fully cooked over low heat. Of course, do not forget to stir so that the dish does not burn. There is no need to cover with a lid. We do not add salt.

9. When the meat dish is ready, let it sit for five to seven minutes, put it on plates and serve. It's best served hot. I hope that you will also like this aromatic, juicy and tasty dish. I wish everyone bon appetit!