Very well presented dish , especially the touch of scallions to top it off. The stock is also quite interesting as it has dashi , mirin and soy sauce. I will definitely consider Kikoman soy sauce , currently I’m using 🦆 Duck brand , before that was Lee Kum Kee. I think this dish will go very well with rice 🍚. Thanks Dr Leslie
Good morning Dr.Tay, may I know where you purchase beef rib finger. I couldn't get it from Huber.Used brisket instead Thank you for teaching us how to cook.Big Big thank you
Hello Dr Tay, may I know is there any recommended non- stick flat pan? The one that you used in the video looks good for cooking! Thanks so much :) will want to try this recipe!
Finally tried to cook the Japanese beef stew. Really delicious, worth it for me. I will be showing this to my vlog too, Dr. Leslie's Japanese Beef Stew. Even though with a twist because I could not find rib fingers, I just used beef chuck tender, lesser fats. But we enjoyed it. Thank you very much Dr. Leslie. ❤ 🙏
Just wanna ask where to get fresh beef parts like the ones in this video? I mean like it's not easy to find specified fresh beef parts in Singapore. All i found are frozen ones.
Everything is perfect, but I do not understand why u cooked the daikon separately since we need the daikon sweetness. Kind of wasted.Is there any reason for doing so?
Raw daikon can be a little bit bitter and harsh. So by cooking it first and removing the water, it results in a better flavour. It’s a tip I got from a Japanese Chef so just sharing with everybody here.
Incredible recipe !!! Yummy !!! Tasty like my grandmother's !!!😋😋😋👍
Thanks a lot
I always used Kikoman soy sauce... thank you for sharing the Japanese beef stew style i will really try this recipe.
Hope you like it!
I tried your recipe. It's a yummy simple dish indeed. Thanks for sharing this.
Oh, you are very welcome!
That looks absolutely delicious. Reminds me of nikujaga, a quick Japanese beef dish with carrots, potatoes and onions.
Yes, it is very similar
You have put such beautiful aromatic flavor into this dish and I absolutely need to try it. Thank you so much for posting!
Glad you like it
I truly love watching cooking videos. Your Channel also one of my favorites. Its looks extremely delicious.
Thanks!
There are so many recipes to learn in your videos. Thank you so much for the recipe.
Thanks
Beautiful beef stew dish.. can imagine so yummy 😋 this is so creative!
Thanks!
Love your videos Dr Tay! Could you consider showing us a chap chye recipe video for CNY pretty please?
Thanks for your support! No promises, I see what I can do.
Very well presented dish , especially the touch of scallions to top it off. The stock is also quite interesting as it has dashi , mirin and soy sauce. I will definitely consider Kikoman soy sauce , currently I’m using 🦆 Duck brand , before that was Lee Kum Kee.
I think this dish will go very well with rice 🍚. Thanks Dr Leslie
Hope you enjoy it!
Good morning Dr.Tay, may I know where you purchase beef rib finger. I couldn't get it from Huber.Used brisket instead Thank you for teaching us how to cook.Big Big thank you
I bought from Meatman.
I like making braised pork belly too using kikkoman soy sauce , sake , mirin , etc
Yeah, I know, right?
Hi, i really enjoyed watching this video. I was wondering if i could use beef blade instead for this recipe. Please advice. Tq
Thanks! Yes you may use beef blade but it has less marbling so may not taste as good
Hello! Tried your recipe once it taste so good my fam love it! I'm wondering if can I use boneless beef rib finger instead?
Yes, definitely
Hello Dr Tay, may I know is there any recommended non- stick flat pan? The one that you used in the video looks good for cooking! Thanks so much :) will want to try this recipe!
The one I was using in the video is a KitchenAid saucepan
Very advance Happy Liew Year 2️⃣0️⃣2️⃣2️⃣ bro & Huat in the new year 🍀🍀🍀👌🏼👌🏼👌🏼
Huat ah!
Definitely I try to cook that @ home, thanks doc.🥰👍
Let us know how it goes!
Finally tried to cook the Japanese beef stew. Really delicious, worth it for me. I will be showing this to my vlog too, Dr. Leslie's Japanese Beef Stew. Even though with a twist because I could not find rib fingers, I just used beef chuck tender, lesser fats. But we enjoyed it. Thank you very much Dr. Leslie. ❤ 🙏
@@mommyshengsg6054 Glad you like it!
@@ieatishootipost thank you Dr Leslie, my husband loves it very much. 😊🙏
Tqvm for this recipe. May i know what other parts of the beef can i use instead?
Brisket, short ribs, oxtail will work too
@@ieatishootipost Tq for info
Just wanna ask where to get fresh beef parts like the ones in this video? I mean like it's not easy to find specified fresh beef parts in Singapore. All i found are frozen ones.
Its frozen US rib fingers I got from Meatmen.
Hello Dr Tay . Where to get dashi powder n your beef?
Mediya
Everything is perfect, but I do not understand why u cooked the daikon separately since we need the daikon sweetness. Kind of wasted.Is there any reason for doing so?
Raw daikon can be a little bit bitter and harsh. So by cooking it first and removing the water, it results in a better flavour. It’s a tip I got from a Japanese Chef so just sharing with everybody here.
@@ieatishootipost I see. Noted with thanks.
Hi can I use pressure cooker for this dish?
Yes, pressure cook the meat for 20 mins and add the cooked daikon and other ingredients for another 10-15mins in the pressure cooker
@@ieatishootipost thanks for your reply!👌👍😁
👍 👌 ♥ 🍲
Thanks for the thumbs up!
💜👍💜👍💜💜👍
Thanks for the love!
use Lee Kam Lee can or not? or must be Kikkoman
Can but Japanese shoyu is better for this dish.