The idea of stew in Japan is often connected to gyu, a meat stew and curry in Japan is almost more popular here than it is in India. Almost everywhere you look, you’ll see a curry shop, or if you travel anywhere in Japan, almost all hotels serve curry as a quick snack. So take the fatty chuck cuts are from the forequarter and colour them in their own fat, and de-glaze with some mirin and shoyu, and or use some sake. The end result is a beef stew, slowly simmered for 5 hours until tender, but don’t forget to use mushrooms and some konbu.
Categories: Kitchen Facts