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Home » Recipes

Beef

Beef is commonly used in Japan, sliced thinly to achieve a tender texture. In Japanese cuisine, 'Thinly sliced beef' refers to meat cut to a thickness of 0.08 inch (2mm) or less.

  • Niku Udon (Beef Udon Noodle Soup)
  • Sukiyaki (Japanese Beef Hot Pot)
  • Niku Dofu (Simmered Beef and Tofu)
  • Japanese Curry Udon
  • Nikusui (Japanese Beef Soup from Osaka)
  • Nikujaga (Japanese Beef and Potato Stew)
  • Hayashi Rice (Japanese Hashed Beef with Rice)
  • Gyudon (Japanese Beef Bowl)
  • Beef Shigureni (Japanese Simmered Beef with Ginger)
Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I'd like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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