1 kg chuck eye roll
1 onion
1 carrot
1 rib of celery
1 clove of garlic
1 can tomatoes
100 g tomato paste
1.2 kg cooked rice
seasonings:
100 ml olive oil
1 cup sake
1 tsp miso
1 tbsp salt
1 tbsp sugar
1 tbsp honey
1 cube chicken bouillon
Directions
1. Cut the celery, carrot, and onion into bite-sized pieces. Place them in a food processor together with the garlic, canned tomatoes, and tomato paste and process.
2. Cut the beef into pieces slightly larger than bite-size, then place them in a pressure cooker along with the processed vegetable mixture and the seasonings. Place the pressure cooker lid on properly and heat.
3. Once the pressure cooker reaches the proper pressure, cook for 30 to 40 minutes over medium heat.
Japanese-style Stewed Beef
Japanese-style Stewed Beef
Shungiku with Orange vinaigrette
Rika's style strawberry shortcake
