Fuki to gyuniku no Kankoku-fu nimono / braised Japanese butterbur and beef, Korean style

A small amount garlic and sesame seeds in the beef marinade add a Korean touch to this common pairing of fuki Japanese butterbur and beef. Serrano pepper becomes quite mild after simmering, so use more if you prefer something spicy. Adapted from "Bejikorian [Veggie-Korean]" by Jeon Kyonghwa.

1/2 of recipe:
141 calories; 12.2 g protein; 6.7 g fat; 5.9 g carbohydrate; 4.7 g net carbs; 196 mg sodium (with 50% reduced-sodium soy sauce & shoyukoji made with 50% reduced-sodium soy sauce, 354 mg with regular soy sauce and shoyukoji made with regular soy sauce); 35 mg cholesterol; 1.2 g fiber

Gyuniku no amiyaki, oroshi ponzu-zoe / grilled beef with grated daikon radish and citrus-flavored soy sauce

Grilled beef with the refreshing note of grated daikon and citrus-flavored soy sauce. The beef slices are quite thin, contributing to an extra-light finish.

Gyudon / steamed rice with sliced beef in salty sweet broth

A popular fast food in Japan that you can easily make at home.

Gyuniku to satoimo no nimono / beef and baby taro roots in broth

Beef and satoimo are a good match. The salty sweet flavor reminds Tom of izakaya pub dishes.

Piiman no nikumaki teriyaki / sweet-pepper beef roll with teriyaki sauce

A treat for Tom -- colorful and juicy peppers rolled up in a thin slice of beef. The easy-to-eat form and strong teriyaki flavor make this dish common for bento or picnics.

Kyuri to gyuniku no sarada / Japanese cucumber and beef salad

Sweet and spicy, a light salad with beef.

Gyu tataki warijoyuzuke / seared beef marinated in soy sauce broth

One of Tom's and our guests' favorites. Great appetizer. Good for sandwiches too, according to Tom.