Recipe by IngridH
This is adapted from the Just Bento Cookbook, by Makiko Itoh. Her recipe uses enoki and shitake mushrooms, and twice the sugar that I've called for here. I love this over brown rice in a bento box, but it's equally good straight from the pan over a bowl of whatever rice you love. While I've listed this as one serving, I have a fairly modest appetite and will serve this as two servings.
- 1 ounce snow peas, trimmed
- 1 teaspoon vegetable oil
- 1 green onion, white part only thinly sliced (save the green part to garnish another dish)
- 2 cremini mushrooms, thinly sliced
- 3 ounces beef sirloin, very thinly sliced (look for sukiyaki sliced beef at an asian market)
- 1 1⁄2 teaspoons sugar
- 1⁄4 cup dashi
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 cup cooked brown rice
- shichimi pepper, to taste
Directions See How It's Made
- Bring a very small saucepan of water to a boil. Add the snow peas and cook for 1 minute, until the color turns very bright. Drain and set aside.
- In a small skillet, heat the oil. Add the onion, and saute until it starts to soften.
- Add the mushrooms, and saute for 3 to 4 minutes, until they start to soften.
- Add the beef and sugar, stir to combine all of the ingredients, and cook until the beef starts to brown.
- Add the dashi, soy sauce, mirin, and sake; and cook for another 3 to 4 minutes over high heat.
- ***If using in a bento, place the meat mixture in a bowl and allow to cool before packing in the box on top of the rice. Garnish with the blanched snow peas and shichimi pepper.
- If serving immediately, place the cooked rice in a deep bowl, then top with the meat mixture and some of the cooking liquid. Place the snow peas on top and sprinkle with the shichimi pepper.