Summary

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

1. 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.
2. 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).
3. 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.
4. In Japan you eat a (miso) soup with it.
5. Tip: You can also use ground beef instead of the thinly sliced beef.