Slow Cooked Japanese Beef & Eggplant

Serves 4
Time 3 hours + overnight marination


1.5 kg beef flank, cut into large dice (about 6 pieces)

2 eggplants, largely diced

½ bunch spring onions, cut into large batons



2 tbsp dried dashi
¼ cup dark miso paste
3 tbsp rice wine vinegar
3 tbsp mirin
1/4 cup oyster sauce
1 tbsp sesame oil

250ml beef stock, warmed

1 cinnamon stick
2 star anise
1 large knob ginger, grated
6 cloves garlic, crushed


Daikon Salad

1 daikon, thinly sliced
1 tbsp coriander, chopped
1 bunch chives, chopped
2 tbsp watercress
2 spring onions, sliced
Sesame seeds
1 tbsp olive oil
2 tsp plum vinegar


In a large bowl, whisk the miso and dashi with the mirin, rice wine vinegar, oyster sauce and sesame oil. Gradually pour in the stock, continually whisking until well combined.

Add the star anise, cinnamon, ginger and garlic. Place the beef into the bowl with the marinade and leave for at least 2 hours or overnight.

Place the eggplant and spring onions at the base of a rectangular baking dish, then top with the beef and marinade liquid.

Cover with baking paper and then foil.

Braise at 160°C for about 2.5 hours or until the meat falls apart.

In a separate bowl, toss together the daikon salad ingredients.

Serve the beef and eggplant with the salad.