A generous Japanese bowl of hot rice topped with melt-in-your-mouth beef, sweet onions, and a fragrant ginger soy-mirin sauce. Simple, glossy, sweet and savory, with just enough sauce to soak the rice without drowning it.
Ingredients
- 800 g cooked Japanese rice
- 600 g very thinly sliced hot pot beef
- 3 pieces yellow onions
- 5 tbsp Japanese soy sauce
- 4 tbsp mirin
- 20 g fresh ginger
- 250 ml ready-to-use dashi broth
- to taste Japanese pickled ginger
Method
- Slice the onions into thin half-moons and grate the fresh ginger; keep the beef well chilled so the slices separate easily.
- Pour the dashi, soy sauce, mirin, and ginger into a large sauté pan, then bring to a simmer until the aroma is clean and slightly sweet.
- Add the sliced onion and let simmer over medium-low heat until it becomes translucent, pliable, and soft to the spoon.
- Separate the beef slices with your fingers or chopsticks, then slide them into the simmering juices without packing them down.
- Stir gently to separate the meat and cook only until it loses its raw color while remaining pliable and glossy.
- Skim if necessary, then let the pan juices reduce slightly until they coat the onions without becoming syrupy.
- Divide the piping hot Japanese rice among the bowls and fluff it slightly so it better absorbs the sauce.
- Top the rice with the beef, onions, and a ladle of the pan juices, then serve immediately with the pickled ginger if desired.
Nutrition
Per serving
- Energy
- 515.5 kcal
- Protein
- 38.02 g
- Carbohydrate
- 64.54 g
- Fat
- 9.35 g
- Fibre
- 1.02 g
- Calcium
- 6.94 mg
- Iron
- 0.41 mg
- Magnesium
- 18.51 mg
