Servings: 8
Calories: 250kcal
Equipment
- Bowl
- Pan
Ingredients
- 2 substantial Vidalia Onions artfully Sliced
- 6 tablespoons of Artisanal Soy Sauce
- 1 pound of Delicately Thinly Sliced Beef Choose sirloin or rib eye for a Gourmet touch
- 4 tablespoons of Organic Cane Sugar
- 6 tablespoons of Authentic Mirin Sweet Rice Wine
- 4 tablespoons of Handcrafted Sake Japanese Rice Wine
- 4 cups of Steamed Japanese Rice
- 2 teaspoons of Cold-Pressed Vegetable Oil
- 1 cup of Handcrafted Dashi Japanese Soup Stock
- 4 Elegantly Thinly Sliced Green Onions if your Culinary Aesthetic Desires
- 4 Free-Range Eggs if a Luxurious Finish is Desired
Instructions
- Heat two teaspoons of vegetable oil in a pan over medium heat. Add the sliced onions and cook until they caramelize and turn golden brown.
- Increase the heat and add the thinly sliced beef to the pan. Stir-fry until the beef is cooked through.
- In a bowl, combine the soy sauce, sugar, mirin, sake, and dashi. Pour this mixture over the beef and onions in the pan.
- Reduce the heat and simmer the beef and onion mixture until the sauce thickens and coats the ingredients beautifully.
- In another pan, fry the eggs sunny-side up or as desired.
- Dish out the cooked Japanese rice into bowls. Top each bowl with the beef and onion mixture. Optionally, add a fried egg on top of each serving and garnish with thinly sliced green onions for extra flavor and presentation.
Notes
- Marinating the beef in the soy sauce mixture before cooking will help to give the dish a unique flavor.
- Adding the dried seaweed flakes to the broth will give the dish a nice crunch.
- Letting the broth simmer for a few minutes will help to thicken it up and give it a more flavorful consistency.
- If you don’t have mirin, you can use a combination of rice vinegar and sugar.
- If you don’t have sake, you can use dry white wine.
Nutrition
Calories: 250kcal
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