Nutritional Info

Nutrition Facts

Serving Size 1 (274g)

Calories 352
Calories from Fat 119 (34%)
Amount Per Serving %DIV
Total Fat 13.2g 20%
Saturated Fat 5.1g 26%
Monounsaturated Fat 5.9g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 97.4mg 32%
Sodium 135.6mg 6%
Potassium 699mg 15%
Total Carbohydrate 12.9g 4%
Dietary Fiber 4.1g 16%
Sugars 3.4g
Protein 40.2g 80%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Until I reached late elementary school age, we did not have an oven at home, so my mother cooked beef roast in her way, in a pot. She proudly called it rosuto bifu, "roast beef." Although it had little relationship to real roast beef. Even after my mother obtained an oven, she continued cooking her beef in this way, until one day my sister came back from her Western cooking class with an authentic roast beef recipe. My mother was surely impressed with this new preparation. Once in a while, however, I still enjoy my mother's version of rosuto bifu. She served the sliced beef with wasabi, grated daikon, and a delicious sauce made from the liquid left in the cooking pot.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Dash(ds)  black pepper, freshly ground
1 Cup(c)  daikon, grated
1 Tablespoon(T)  wasabi
2 Bunch(bn)  watercress, top leaves only
1/3 Cup(c)  soy sauce
1/4 Cup(c)  sweet cooking wine (mirin)
1/2 Cup(c)  rice wine
1 Tablespoon(T)  sugar
3 Tablespoon(T)  vegetable oil
3 Clove(clv)  garlic, crushed
1 1/2 Pound(lb)  beef top round


Heat a large skillet, and add the vegetable oil. When the oil is hot, add the beef, and cook it until the outside is lightly browned. Sprinkle the sugar over the beef, and turn the beef to caramelize all surfaces. Remove the beef from the skillet, and set it aside. In a medium pot, combine the sake and mirin. Bring the mixture to a boil over medium heat. Turn the heat to low, add the beef, and cover the pot with a drop lid. Cook the beef for 10 minutes. Add the soy sauce, and cook the beef for 5 to 8 minutes longer, turning it for even coloring and flavoring. Remove the beef from the pot, and let stand, covered, for 10 minutes. The beef will be quite rare. Strain the remaining cooking liquid through a fine sieve into a small saucepan. Cook the sauce over low heat until it thickens. Cut the beef into thin slices. Serve it on a large platter, garnished with watercress. Serve the sauce, the wasabi, and the daikon in separate small bowls on the side.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.