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