The cool weather prompted me to make a stewed dish. It’s not so bad standing in the kitchen for slow foods as you can make enough food for a few meals and even freeze some for later! It’s very easy if you have a crock pot:)
Ingredients (Serves 6~8)
1/2 lb of Gobo, sliced diagonally
1 lb Stew Steak from Cohen Farms (You can get this at the North Hills Farmers Market)
1 bulb of Roasted Garlic
1 Thumb-sized Ginger, julienne
2 medium carrots, chopped
5 small potatoes, halved or quartered leave skins on for color and nutrients
1 onion, chopped
2 green onions, chopped
2 Tbsp mirin (may be substituted with cooking wine and sugar or maple syrup)
2 Tbsp soysauce
1 Tbsp cooking oil
1 squeeze of Shiracha hot sauce
1 cup water
1. Heat the cooking oil on low medium heat and add ginger and onions and cook til transparent 5-10 minutes depending on the type of onions.
2. Turn up the heat to medium high and add the meat and cook til you get a couple sides browned.
3. Add the gobo, carrots, garlic and potatoes and cook a few more minutes. Add the water, soysauce, mirin and shiracha sauce. Give it a quick stir and then before putting the lid on we want to create a seal. Wet a paper towel and cover the ingredients with it so that the liquid can boil over and doesn’t escape.
4. Cover the lid and simmer for 30- 1 hour. the longer the more tender everything will be.
5. Just before serving sprinkle some green onions on top.( I forgot to for the photo!)
If you have a crock pot, I imagine you just throw everything in!
We had this twice. Once for lunch with rice and a side of tomatoes and blanched chard and also on a bowl of rice and chopped tomatoes for dinner.