Beef Bowl or 牛丼 in Japanese
This is a very simple dish for dinner or lunch with the advantage of being very delicious too and easy to make. This is similar to the famous dish at Yoshinoya or Sukiya.
- 500g (a pound) thinly sliced beef, cut into 5 cm wide slices that are 1-2 mm thick. You can use the frozen beef slices that you get for beef hot pot. This is not lean beef as it should have some fat / marbling. You just have to slice into narrower strips. The beef should be tender when cooked.
- 1 medium or large onion, cut into thin slices
- 2 teaspoons of cooking oil
- 3 tablespoons sake (Typical drinking sake - not cloudy, not flavoured).
- 4 tablespoons mirin. (Try to get real mirin [not the corn syrup stuff] from Taiwan, Korea, or Japan - keep it in the fridge afterwards).
- 4 tablespoons Japanese soy sauce (e.g. Kikkoman, and not Chinese soy sauce that is saltier)
- ¾ cup of dashi broth (You can try the instant dashi broth that comes in little packets of powder - otherwise you'll have way too much to use. I use one of the little packets to mix with the water).
|Instant Dashi Broth|
- Cook rice – at least 4 big bowls worth for your meal (I use an Asian rice cooker so this is automagic - I mean automatic).
- Heat the oil in a frying pan to a medium high heat.
- Sauté the onion until it becomes slightly translucent (wilted and not caramelized).
- Add the beef in and brown the beef (cook thoroughly – browning for flavour)
- When it achieves an even brown color, add the mirin, sake, soy sauce, and dashi and continue frying.
- Simmer (say 10 - 15 minutes) under a medium heat until the sauce becomes somewhat thicker. The sauce is not supposed to be thick as it should run through the rice when put on top.
- Put rice in a bowl, and place the beef mixture evenly over the top. You might to dish out a little extra sauce too.
- Serve. You might want to stir fry a little broccoli for some additional vegetable content. This recipe reheats well for lunch the next day.