Hida Beef At Its Best

Looking through all the food shots I took in this trip, I was appalled. I didn't realized we ate that much and that, I realised was the main reason why my jeans were so uncomfortable and it wasn't the water in Japan which I blamed for shrinking them. We were constantly overdosed on carbohydrates as I couldn't resist the sticky Japanese rice and hubby the ramen and soba. 

I won't go into the food meal by meal but instead group them. I'll start with the famous Hidagyu (highland beef) and the many different ways we had them.

Hidagyu hoba miso. Grilled atop a piece of magnolia leave with miso, mushroom and veggie over a charcoal blazier. You cook the beef the way you like it - rare, medium or well done. The leaf lends an amazing flavor to the dish. Best eaten with the gorgeous Japanese sticky rice as the miso can be quite salty.

The traditional sukiyaki done in the most unpretentious homely manner. The hida beef was A5 according to the proprietor of this small restaurant we stumbled upon.

She also took the order, cooked, washed and finally, was the cashier too. The one and only staff in the shop.

She spooned two pieces of these beef fat onto my bowl and insisted I eat it. I hesitated, wanted to pass them to hubby but she made gestures which I guessed meant they were good for my face (how did she know I'd do anything for my face???). I took a bite and needed no more persuasion. They were very light and didn't felt oily at all with a very light buttery fragrance, softer than the tenderest tendon. Never tasted anything like this before and hubby never got to taste any :-b. 

The beef in a popular Japanese snack food.

It wasn't that good as the beef was too cooked and I think I still very much prefer the takoyaki, traditional balls with octopus filling.

I saved the best for last...

You have got to taste to believe this beef can be sooo goood. I was lost for words when I took my first bite. Now I understand what it meant when the phrase 'melts in the mouth' is used on meat. This piece of meat is 150g and I could only imagine how much more succulent a 200g piece would taste and hit myself for not ordering that! Can you see how juicy they are?? It was simply cooked with no fuss but perfectly done and the flavor of these black cows is amazing. If you are anywhere near this highland never go away without at least a taste of this. I didn't even bother with the gravy that was provided on the side. 

Writing this post is tormenting.  

This restaurant, about 20 minutes walk from Takayama train station, is actually more famous for its very own brewed beer called Korikori. 

It is called a Be-Pub for beef pub.

The owner who also waits and serves on tables. 

He serves three different kinds of beer with very distinct taste each. You can opt for the set, only 700 yen.

This is called Harmony and is only available during the colder months. It has a rich malty taste with a slight coffee flavor.

The draft handle for dispensing Harmony.

I like this one called Alt. It has a light and honey taste. Very light and soothing on the throat but packed with a mighty punch and after downing one glass, all true spirits emerged...

This is where the beer is produced. The brewery is within the shop and can be viewed through a glass window.

Moussaka

This is specially for those souls who dislike or maybe, just not too fond of eggplant. Try this and you might probably change your mind about this veggie. These were the last of the eggplants from Daniel and I saved the best for last.

Moussaka

5-6 eggplant

Cut into 1/2 cm thick rings. Place them in a colander, sprinkle with salt, mix well and leave for 30 minutes. Rinse and pat dry. Drizzle oil on the eggplant slices. Heat a frying pan or a griddle, cook eggplant in batch until golden on both sides. Keep aside.
For the filling, I used a bolognese sauce and simple white sauce (like in a lasagne dish). Here is the recipe:

Bolognese sauce

500 minced beef
3 tablespoon olive oil
1 carrots - optional, chopped finely

100 g pumpkin - optional, chopped finely

1 big onion, chopped
2 cloves garlic, chopped

1 can peeled tomatoes (425 g)

4 tomatoes, skinned and chopped

2 tablespoon tomato paste

1/4 cup red wine vinegar

1 cup beef stock or water

1 teaspoon dried oregano

salt and pepper

Heat oil in a pan; saute onion until fragrant; add garlic and oregano. Add beef, browned and add in all the rest of ingredients except salt and pepper. Bring to boil, lower heat and simmer for at least 45 minutes. The longer the sauce is cooked the better the flavour. Season with salt and pepper.

Medium-thick white sauce

4 tablespoons of all-purpose flour
75 g unsalted butter

800 ml milk
salt
pepper
grated nutmeg

Melt the butter in a saucepan. As soon as it melts, add the flour and stir with a wooden spoon for about 2 minutes. Remove from heat and stir in the milk. Return to the heat, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - just creamy. Season with salt, pepper and nutmeg
Preheat oven to 170 C.

To assemble the moussaka:

Place a layer of eggplant slices at the bottom of a oven-proof dish, then smooth a layer of tomatoes sauce follow by the white sauce. Repeat until all the eggplants are used up, end the layering with the white sauce and sprinkle some grated cheese (parmesan or chedder) over it.
Put into the oven on a baking tray (to catch any spillover) and bake for 45minutes.

It will be bubbling when it is done and if you have filled it up to the brim like I did you will be thankful for the baking tray.

Enjoy with a good solid wholemeal bread and a leafy salad (best without any dressing).

Have a good weekend!

Jo

Oxtail Stew

Oxtail stew

Today, Heather is home, a work-related trip and will be here until Monday. She insists she'll have lots of time for home-cooked food. She hinted about wanting to sample the dishes on our blog which she hasn't tasted. Her special request (and this is not even christmas!) - the oxtail stew, another family-fav recipe from my sister Mee Fung. The picture does not do the dish justice, it definitely tastes better than it looks.

Oxtail stew

Serve 4

1 oxtail (~1.5 - 2 kg), cut into 4 cm, trim the fat

1 tablespoon hot bean paste

1 tablespoon bean paste

2 tablespoon tomato puree

1 tablespoon oyster sauce

2-3 big onions, sliced thickly

2 carrots, peeled and cut into chunks

1 tablespoon oil

1. Parboil the meat. Drain.

2. Marinate the meat with all the sauces.

3. Put oil in a heated heavy base pot, saute the onions until transparent and fragrant. Add the oxtail, brown and add in marinade with 1/2 cup water.

4. At this point, if you have a pressure cooker (so much easier) transfer the stew, cover and cook under pressure for 20-30 minutes.

5. Otherwise, when stew starts to boil, lower heat and simmer for 3-4 hours. Check occasionally to stir and add water if too dry.

6. Turn off the fire and let the pressure reduce.

7. The meat should be soft but not dropping off the bones (yet!).

8. Add the carrots to the stew, cover and simmer until the carrots are soft.

9. If the stew is watery at this point, increase the heat until gravy reaches a thicker consistency. Keep stirring to prevent the bottom getting burnt. Serve it with hot rice.

NB: Use aussie or NZ oxtail and not local oxtail unless you are using lot of herbs and spices or you happen to like that strong bovine taste.

Jo