Japanese-style Rendang

Ingredients

While the original Indonesian Rendang is known for its bold and spicy flavors, this Japanese-style adaptation incorporates milder and more delicate flavors. The use of Japanese ingredients such as soy sauce, mirin, and sake adds a subtle sweetness and umami to the dish. Additionally, the cooking time is slightly reduced to achieve a tender texture while maintaining the essence of Rendang. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 3 cardamom pods 3 cardamom pods
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the beef slices and cook until browned on all sides.
4. 4.
   In a small bowl, mix together soy sauce, mirin, sake, brown sugar, miso paste, and tomato paste. Pour this mixture into the pot and stir well.
5. 5.
   Add the cinnamon stick, star anise, cardamom pods, and bruised lemongrass stalk to the pot.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer.
7. 7.
   Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Japanese-style Rendang hot with steamed rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, and slice it thinly against the grain for maximum tenderness.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife to release its aromatic oils.
• Miso paste — Look for a mild white or yellow miso paste, as it adds a subtle umami flavor to the dish.

Tips & Tricks

• For a spicier version, add a small amount of Japanese chili powder (shichimi togarashi) or chili flakes.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 30 minutes to allow the liquid to reduce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Japanese-style Rendang with steamed rice and garnish with sliced green onions or cilantro for a fresh touch. The tender beef and flavorful sauce pair perfectly with the fluffy rice.

Presentation advice

To enhance the presentation, place a small bowl of pickled vegetables or Japanese-style pickles on the side. The vibrant colors and tangy flavors of the pickles will complement the rich and savory Rendang.