Japanese Simmered Beef & Rice

Makes 2 Servings

Cooking + Prep Time:  25 minutes

Ingredients:

• 1 slivered onion, small
• 1/2 cup of Hondashi soup stock
• 1/4 cup of sake, dry
• 2 tbsp. of soy sauce, reduced sodium
• 1 tbsp. of sugar, granulated + extra if desired
• 1/2 lb. of chuck steak or beef ribeye, shaved thinly
• 1 tsp. of grated ginger, fresh
• Salt, sea, as desired

For serving

• 2 cups of white rice, cooked

Optional: 2 eggs, poached

• Scallions, sliced
• Beni-shoga pickled ginger
• Togarashi Japanese 7-Spice seasoning

Instructions:

1. Combine the soy sauce, sake, dashi, onion and granulated sugar in medium pan. Bring to simmer on med. heat. Stir occasionally while cooking till the onions soften, five minutes or so.

2. Add the beef. Stir while cooking till beef has cooked fully through and the liquid has been reduced to intense-flavored broth, another five minutes or so. Add ginger and stir. Simmer for another minute. Season as desired.

3. Divide the rice in two or three bowls. Top with the beef/sauce mixture and garnish bowls with one poached egg each (if using), scallion slices, togarashi and beni-shoga. Serve promptly.