Prep 10 mins
Cook 17 mins
If I could only eat one food for the rest of my life, this would be it. It is a Japanese dish, essentially onions and beef simmered in a sweet beef stock served over rice. The original Japanese recipe calls for dashi instead of beef stock. Dashi is a simple Japanese stock made from dried bonito flakes, a fish, and kelp. I find the beef stock version a bit more to my liking. Sake is a Japanese rice wine, available in any liquor store. Mirin is a sweet rice wine, Kikkoman makes an acceptable version called Aji-Mirin, available in most supermarkets.
- 2 cups white rice, cooked
- 1 1⁄4 cups low sodium beef broth
- 2 tablespoons sake
- 3 tablespoons mirin
- 1 1⁄2 tablespoons sugar
- 1 medium onion, sliced very thin
- 7 ounces sirloin beef, sliced as thin as possible
- 3 tablespoons soy sauce
- 3 eggs, lightly beaten
- Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes.
- Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes.
- Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes.
- Serve over cooked rice.
I like it when people tell the changes they made. I thought hers were pretty minor, since sake and mirin are two things that a lot of people don't commonly have on hand. And changing the meat is a common change, too.
Very good and really easy. I personally omitted the sake and mirin and it still tastes great. I suggest draining the pan of excess oil and fat residue. Also, I tried this recipe with thinly sliced lamb and it was delish!
yeah that person's review would have been helpful, had s/he not changed every flippin' thing in the recipe. -.-'