Beef stewed in dashi and mirin seems lighter and more delicate than beef stewed in stock or wine. It’s a dish that’s filling enough to satisfy on a fall or winter day but doesn’t have the heaviness sometimes associated with pot roasts and stews. Serve it with prepared Japanese mustard or wasabi on the side.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
In a large skillet, preferably nonstick, over medium-high heat, sear the meat until nicely browned; do it in 2 or 3 batches to avoid crowding. It will take only 5 minutes per batch, since it’s sufficient to brown the meat well on one side. As you finish, transfer the chunks to a medium casserole.
Step 2
When the meat is all browned, add the dashi to the skillet and cook over high heat, stirring and scraping occasionally, until all the solids are integrated into the liquid. Pour into the casserole with the soy sauce, mirin, ginger, and a couple of grinds of pepper. Peel the lemon and add the peel to the mixture; juice the lemon.
Step 3
Cover and cook on top of the stove (or in a preheated 350°F oven), maintaining a steady simmer. Stir after 30 minutes and begin to check the meat at 15-minute intervals.
Step 4
When the meat is tender, or nearly so, stir in the squash and continue to cook as before, checking every 15 minutes, until the squash is tender but not mushy. Add salt if necessary, then stir in the reserved lemon juice and serve.
To Make Dashi
Step 5
Combine 1 piece dried kelp (kombu), about 3 inches long, with 2 cups of water in a small pan over medium heat. Don’t allow the mixture to come to a boil; as soon as it is about to, turn off the heat and remove the kelp. Stir in 1/2 to 1 cup dried bonito flakes, let sit for a couple of minutes, then strain. Use the dashi immediately, or refrigerate for up to 2 days.
