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.
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Japanese Curry Udon
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How to Make Delicious Japanese Curry Using Curry Roux
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Korokke (Japanese Potato Croquettes)
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Menchi Katsu (Japanese Ground Meat Cutlet)
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Sukiyaki (Japanese Beef Hot Pot)
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Niku Udon (Beef Udon Noodle Soup)
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Niku Dofu (Simmered Beef and Tofu)
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Nikusui (Japanese Beef Soup from Osaka)
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Nikujaga (Japanese Beef and Potato Stew)
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Hayashi Rice (Japanese Hashed Beef with Rice)
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Gyudon (Japanese Beef Bowl)
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Beef Shigureni (Japanese Simmered Beef with Ginger)
