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Prep 5 mins
Cook 10 mins
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.
- 28.34 g snow peas, trimmed
- 4.92 ml vegetable oil
- 1 green onion, white part only thinly sliced (save the green part to garnish another dish)
- 2 cremini mushrooms, thinly sliced
- 85.04 g beef sirloin, very thinly sliced (look for sukiyaki sliced beef at an asian market)
- 7.39 ml sugar
- 59.14 ml dashi
- 29.58 ml soy sauce
- 14.79 ml mirin
- 14.79 ml sake
- 236.59 ml cooked brown rice
- shichimi pepper, to taste
- 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.