Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons neutral oil in a large pot or Dutch oven over medium-high heat, then brown 600 grams of beef chuck cubes on all sides for about 5 minutes until well-sealed.

2. 2

   Add 6 lightly crushed green cardamom pods, 4 cm thinly sliced fresh ginger, and 2 crushed garlic cloves to the pot, sautéing for 2 minutes until fragrant.

3. 3

   Pour in 3 tablespoons sake and simmer for 1 minute to deglaze the pot, scraping up any browned bits from the bottom.

4. 4

   Introduce 1 large daikon radish cut into half-moons, 2 medium carrots cut into rounds, and 6 rehydrated shiitake mushrooms into the pot.

5. 5

   Add 4 tablespoons soy sauce, 3 tablespoons mirin, 1 tablespoon granulated sugar, and 2 cups dashi broth, ensuring all ingredients are mostly submerged.

6. 6

   Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is fork-tender and the daikon is translucent.

7. 7

   Taste and adjust seasoning if necessary, then serve the Kardamon Nikomi Gyuniku hot, garnished with 2 thinly sliced green onion stalks.