Japanese Beef Rice Bowl
Cooking Time
- Cook
Ingredients
- ⅔ lb (300 g) thinly sliced beef
- 1 medium onion, halved, cut into ⅓” slices, against the grain
- Kosher salt
- 1 tablespoon oil
Mixture A
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon granulated sugar
- 1 tablespoon mirin
- ½ cup (100 ml) water
- 2 bowls steamed rice
Garnish
- Pickled red ginger (beni shoga)
- Ground sansho pepper
Equipment
- Drop Lid
DIRECTIONS
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, add onions and sprinkle with salt. Place the drop lid directly on the onions and steam-roast over low heat for about 4 minutes.
Remove the drop lid, gently turn the onions, then replace the drop lid and continue steam-roasting over low heat for another 4 minutes.
Remove the drop lid, lay beef evenly over the onions, and gently mix. Pour in Mixture A, cover again and simmer over low heat for about 15 minutes until the flavors are absorbed. Serve over warm rice and garnish with pickled red ginger and a sprinkle of sansho pepper if desired.
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