Beef, napa and enoki mushrooms stew. The marinated beef and enoki mushrooms are juicy and tender, cooked to perfection in a blend of Japanese flavours. Similar to our slow-cooked sticky soy mushrooms, the soy sauce, garlic, ginger and mirin work their magic in a simple, powerful marinade. Cooked in sesame oil, the flavours are out of this world!

In a large pot, heat the canola oil over medium-high heat. Sauté the enoki and shiitake mushrooms until tender. Heat a cast iron sukiyaki pot (or any pot) on medium heat. You can cook Beef, napa and enoki mushrooms stew using 16 ingredients and 8 steps. Here is how you cook that.

Ingredients of Beef, napa and enoki mushrooms stew

Prepare of Stock making.
It's 1 lb of beef neckbone with generous meat attached.
Prepare 4 cups of water.
Prepare 1/2 cup of cooking wine.
It's 1 of cinnamon stick.
You need 2 of anise stars.
Prepare 2 of rock sugar, optional.
Prepare of Stew making.
You need Half of cooked beef neck meat.
You need 1.5 lb of napa cabbage, sliced.
Prepare 1 of carrot, sliced.
You need 1/2 of onion, sliced.
Prepare 1/2 pack of extra firm tofu.
You need 1/2 pack of enoki mushroom.
You need 1/2 cup of chives or green onions.
Prepare A few of goji berries.

Flip and cook the other side of the meat. Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.

Beef, napa and enoki mushrooms stew step by step

Clean beef soup bones under running water and remove small impurities..
Cover a pot with 4 cups of water and drop in dried spices and wine. If using regular cooking pot, simmer for at least 90 minutes. Add hot water in the middle if the liquid cannot cover your meat. If using instant pot, select 15 on max pressure and quick release..
Once cool down, separate meat from the stock and do not discard fat on top. Save for the next day..
Next morning, using the solid beef fat and some olive oil to saute sliced carrot, onion, minced garlic and ginger until aromatic for about 3 minutes in a cast iron wok..
Add napa cabbage and keep strying until all leaves are withered, for about 2minutes. Cut in sliced tofu and stir to mix gently..
Transfer to a stoneware and add 2 cups of beef stock. Drop in sliced mushroom and simmer for about 5-7 minutes once the stock is boiling. Adjust seasonings and decorate with finishing herb of your choice and goji berries for color..
Serve with multigrain rice or sourdough whole grain bread and some side dish for a nutritious breakfast or dinner..
Another easy alteration of this recipe is to add half cup of kimchi soup to make it spicy and sour..

Directions In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Heat up a heavy pot and add the sesame oil, beef, and garlic. Bulgogi (불고기) is always wonderful grilled over an open flame or pan fried, but try making it into a hot pot (jeongol, 전골) with lots of vegetables. It becomes a whole new dish that's hearty, steaming, and flavorful.