A simple and highly umami Japanese bowl: thinly sliced beef simmered in an express dashi with bonito flakes, mirin, soy sauce, and tender daikon, served over hot rice.
Ingredients
- 250 g very thinly sliced beef, such as ribeye, flank, or sirloin
- 8 g dried bonito flakes
- 2 bols hot cooked Japanese rice
- 180 g peeled daikon
- 3 tbsp mirin
- 3 tbsp Japanese soy sauce
- 1 tsp sugar
- 350 ml water
- 1 small yellow onion
- 1 morceau de 2 cm, râpé fresh ginger
- 1 tsp neutral oil
- 1, finement émincée scallion
- 1 tsp toasted sesame seeds
- 1 petite pincée additional bonito flakes
Method
- Cut the daikon into thin 4 to 5 mm half-moons. Slice the onion. If the beef is not already very thin, place it in the freezer for 20 minutes, then slice it thinly.
- Prepare an express dashi: bring 350 ml of water to a simmer, turn off the heat, add 8 g of bonito flakes, cover for 5 minutes, then strain without pressing too hard.
- In a sauté pan, heat the oil over medium heat. Add the onion and daikon, then sauté for 4 minutes, just to soften them slightly.
- Pour in the strained dashi, mirin, soy sauce, sugar, and grated ginger. Bring to a gentle simmer and cook for 12 to 15 minutes, until the daikon is tender and translucent.
- Add the beef, scattering it in the broth to avoid clumps. Simmer for just 2 to 4 minutes, until it is just cooked through and still supple.
- Taste the sauce: add a few drops of soy sauce if it needs salt, or a teaspoon of water if it is too intense.
- Divide the hot rice into two bowls. Place the beef, daikon, and onion on top, then generously ladle the broth over them.
- Finish with scallion, toasted sesame seeds, and a small pinch of bonito flakes that will dance slightly in the heat of the bowl.
Nutrition
Per serving
- Energy
- 378.3 kcal
- Protein
- 32.82 g
- Carbohydrate
- 32.12 g
- Fat
- 11.33 g
- Fibre
- 2.39 g
- Calcium
- 33.01 mg
- Iron
- 0.85 mg
- Magnesium
- 28.81 mg
