Japanese Recipes continued...
2. Heat the oil in a medium skillet over medium-high heat. Add the red peppers and saute for 30 seconds. Add the burdock root and saute until tender, about 3 minutes; it will appear translucent on the surface. Stir in the carrot and saute for 2 minutes.
3. Reduce the heat to low and add the sake, soy, mirin, and sugar. Stir the vegetables for 1 minute more to allow them to absorb the sauce. Remove and discard the red peppers and arrange the vegetables in a mound in the center of a serving bowl and garnish with the sesame seeds.
Excerpted from Japanese Women Don't Get Old or Fat by Naomi Moriyama and William Doyle. Copyright © 2005 by Naomi Moriyama and William Doyle. Excerpted by permission of Delta, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Beef Over Rice
Here's a perfect example of how Japanese home cooks create a delicious and filling beef dish -- with very small portions of beef. An abbreviated version of sukiyaki (a combination of thinly sliced beef and vegetables in a sweet soy broth), this is spooned over hot cooked rice in a bowl.
Thinly sliced beef is available in the freezer section of most Japanese markets. It's convenient to use, extremely tender and perfect for this healthy cold-weather dish. If you choose to purchase the beef in a regular market, freeze the meat before you cut it. This will enable you to carve it (with an extremely sharp knife) into paper-thin slices.
I often think that the best part of this beef bowl isn't the beef, but the hot nutty rice saturated with the sweet beef juices.
2 cups dashi (a fish-and-sea-vegetable stock, available online or in Asian grocery stores)
¼ cup sake (rice wine)
1 medium yellow onion, peeled, halved and cut into thin crescents
1 Tokyo negi (or 1 small leek), with roots and rough portion of the top cut off, cleaned, rinsed and cut diagonally into thin slices