Description
Discover how to create delicious Japanese beef and rice bowls with our step-by-step recipe guide. Perfect for a quick and satisfying meal!
Ingredients
- – Neutral oil (such as vegetable or canola oil) (240 ml)
- – 2 medium onions (very thinly sliced)
- – 1 pound very thinly sliced beef (fatty beef chuck or ribeye) (454 g)
- – 2 teaspoons (10 ml) sugar
- – 2 tablespoons (30 ml) mirin
- – 2 tablespoons (30 ml) soy sauce
- – 1 cup beef or chicken stock (240 ml)
- – 4 eggs
- – 4 cups cooked white rice (short grain or medium grain preferred) (760 g)
- – 1 scallion (chopped)
- – 2 teaspoons (10 ml) toasted sesame seeds (optional)
Instructions
- Warm the neutral oil in a large pan over medium-high heat and sauté the thinly sliced onions for roughly 10 minutes, stirring frequently.
- Introduce the beef and sugar to the pan, cooking until the beef starts to brown lightly.
- Pour in the mirin, soy sauce, and stock, then allow it to come to a gentle boil. Cook for about 10-15 minutes to let the stock reduce into a light sauce. Adjust the seasoning with more soy sauce if necessary.
- While the beef mixture simmers, heat a couple of tablespoons of oil in a cast iron or non-stick pan. Fry the eggs sunny-side up, ensuring that the yolks remain runny. You can do this in batches if needed.
- Once the beef is ready, distribute the cooked rice into four serving bowls. Place the beef mixture on top, and add a fried egg to each bowl.
- Sprinkle with chopped scallions and toasted sesame seeds, if desired, for garnish.
Notes
- For a richer flavor, swap chicken stock with beef stock for a more robust taste.
- Slice the beef thinly to ensure quick and even cooking.
- Opt for toasted sesame seeds to add a nutty crunch to the dish.
