Japanese Rice Pot with Beef and Onions
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Rice, cooked, enough for 4 people
- 600 g beef, sliced as thinly as possible
- 300 g onion (s)
For the sauce:
- 0.33 tablespoon stock (Dashi, Japanese instant fish stock)
- 1 ¼ cup water
- 3 tablespoon sake, alternatively white wine or mild sherry
- 3 tablespoon soy sauce, Japanese
- 3 teaspoons sugar
- 2 teaspoons soybean paste, Japanese (miso)
Print Recipe
Pin Recipe Instructions
- Boil rice. For original Japanese rice enjoyment, it is best to use American or Korean short-grain rice, but commercial long-grain rice also works for this dish.
- Slice meat (it works best when it is slightly frozen or you order it from the butcher). Slice the onions (don`t have to be too thin).
- Briefly bring the ingredients for the sauce to the boil in a saucepan. Then add meat and onions and simmer on medium heat for 5-6 minutes. Divide the rice in 4 deep bowls and pour the meat and sauce over them.
- In Japan you eat a (miso) soup with it.
- Tip: You can also use ground beef instead of the thinly sliced beef.
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