Description

Ingredients

• 🥩 300 g thinly sliced beef (e.g., ribeye or chuck) (10.5 oz) Original: 🥩 300 g thinly sliced beef (e.g., ribeye or chuck) (10.5 oz)
• 🧅 1 medium onion, thinly sliced Original: 🧅 1 medium onion, thinly sliced
• 🍶 100 ml dashi broth (⅓ cup + 1 tbsp) Original: 🍶 100 ml dashi broth (⅓ cup + 1 tbsp)
• 🧂 2 tbsp soy sauce glutensoy Original: 🧂 2 tbsp soy sauce
• 🍚 1 tbsp mirin Original: 🍚 1 tbsp mirin
• 🍬 1 tbsp sugar Original: 🍬 1 tbsp sugar
• 🍚 2 bowls freshly cooked Japanese rice Original: 🍚 2 bowls freshly cooked Japanese rice
• 🥚 Optional: soft-boiled egg or raw egg yolk egg Original: 🥚 Optional: soft-boiled egg or raw egg yolk
• 🌿 Optional: chopped scallions or pickled ginger for garnish Original: 🌿 Optional: chopped scallions or pickled ginger for garnish

Preparation

• Cook onion: In a pan, add dashi, soy sauce, mirin, and sugar. Bring to a boil and add sliced onions. Simmer until soft.
• Add beef: Add thinly sliced beef and cook gently until just tender (2–3 minutes). Do not overcook.
• Prepare bowls: Place warm steamed rice in serving bowls.
• Top with beef: Spoon beef and onion mixture over rice along with some of the broth.
• Garnish: Add a soft-boiled egg or egg yolk on top, and garnish with scallions or pickled ginger.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print