Japanese Style Beef Rice Bowl
One question that most people ask me is what I like to order when I go out. I love to dine out but a lot of my recipes are inspired by my favourite menu items. My biggest challenge these days is when I do dine out, I don’t know what to order because I know I can make it at home.Eating inexpensively at home doesn’t have to be boring nor does it have to be a huge production. With the right sauces, I have been able to make simple delicious meals at home for far less and you can too. It’s quick and easy and you can adjust the flavours according to your preferences.I use rib-eye beef in this recipe but you can choose your favourite cut of beef like top sirloin or boneless short rib. If you don’t want mushrooms, you can double the meat or you can make it vegetarian by using just mushrooms. I based this recipe off my Oyakodon recipe so if you want chicken, you can do that too.Dashi is broth made with bonito flakes but I use instant dashi because I don’t use a lot of it. But you may substitute the dashi with chicken broth.
Servings: 2 Servings
Ingredients
- ½ pound rib-eye beef thinly sliced
- ½ onion sliced
- 1 package enoki mushroom
- 2 green onions sliced and divided
- 2 eggs lightly beaten
For the Sauce
- ¾ cup dashi (¾ teaspoon dashi powder, ¾ cup hot water)
- 3 tablespoons dark soy sauce
- 2 tablespoons mirin
For Serving
- Cooked Japanese rice
- Roasted sesame seeds
- Fresh ground black pepper
Instructions
- Start by making the rice, then prep the ingredients.
- In a medium frying pan on medium heat, add onions and stir fry for about 2 minutes.
- Add enoki mushrooms. Sear for another 1-2 minutes on each side.
- Add beef stir fry and let sear for 1 minute before stir frying.
- Once the meat is about 60-70% cooked through, stir in the sauce. Bring to a boil and turn the heat down to a simmer. Pour the egg over the mixture and sprinkle the white and light green parts of the green onion on top. Cook until the egg is just set or until your desired doneness.
- Serve rice in 2-3 individual bowls. Spoon mixture over the rice. Sprinkle it with the remaining green onions, sesame seeds and ground black pepper.