Beef and Green Vegetables Stir Fry with Miso Sauce


Serving: 4


250g- 300g Beef Fillet – removed fat and cut into 2cm cubes

1 Onion – sliced

6 florets of Broccoli – cut into 1cm thick

1 Zucchini –sliced into 1cm thick

2 Spring Onions – sliced with angle

¼ Cabbage (for small size of Cabbage. 1/8 for big size of Cabbage) – cut into 3cm chunks

200g Bean Sprout

For Marinade

1 Tablespoon of Cooking Sake

1 Tablespoon of Soy Sauce

For Miso Sauce

3 Tablespoon of Miso (Red or Shinshu Miso)

3 Tablespoon of Cooking Sake

3 Tablespoon of Soy Sauce

3 Tablespoon of Sugar

1 clove of Garlic

1 small piece of Ginger

Chilli Powder – as much as you like


  1. Marinade Beef with Cooking Sake and Soy Sauce.
  1. Mix all ingredients for Miso Sauce.
  1. Put a small amount of oil in a wok and heat it with high heat. Once the wok becomes very hot, cook Beef for about 10 seconds r until when the surface of Beef just turned to brown. Do not cook the Beef too long. Remove the Beef from the wok and put it aside.
  1. Add a small amount of oil in the same work and put it back to high heat. Put Onion and Broccoli, and stir fry them. When the Onion turns to clear, add Zucchini, hard part of Cabbage and white part of Spring Onions. Stir fry them until the Spring Onions become soft.
  1. Add a soft part of Cabbage and green part of Spring Onions. When Cabbage becomes soft, add Bean Sprout. Stir fry all together.
  1. Once all vegetables are just cooked, put the Beef back into the work. Add Miso Sauce and cook all together until all ingredients are evenly coated with Miso Sauce. Serve while it is hot.



Beef and Potato Stew – Nikujaga


Serving : 2-4


150g Beef Mince

4 Potatoes – cut into bite-size chunks

2 Carrots – cut into bite-size chunks

2 Onions – roughly slices

3 Tablespoon of Sugar

1 Tablespoon of Mirin

120cc Water

3 Tablespoon of Soy Sauce


1. In a pot, heat 1 Tablespoon of Oil over medium-high heat until it becomes hot.

2. Place Beef Mince into the pot and cook it very well*.

3. Add Sugar and Soy Sauce into the pot and mix with the Beef.

4. Add Onions and Carrots, and stir-fry them until the Onions look cooked and become clear.

5. Add and stir Potatoes for about 1 minutes.

6. Add Water and simmer over low-medium heat for about 20 minutes with a Otoshi-buta on.

7. After 20 minutes, add Mirin and simmer about 5 minutes. Then turn the heat off.

8. Let it sit for at least 15 minutes. While the dish cools down, the ingredients absorb the flavour.


* If Mince is getting burned on the pot, splash 2 Tablespoons of Water into the pot and mix them well, so that the Mince stacked on the bottom of the pot will come off.

* Cook Mince very well to remove unpleasant smell of Beef. When the Mince starts browned, oil from the Mince will come out. Even though it gets browned at the state, keep cooking until the oil disappears. This helps us to keep only lovely beef flavour.