Soy ginger beef rice bowl
A slab of beef short plate is simmered with ginger slices in broth, soy sauce, sake and mirin, sliced thinly and served over rice with scallions and sesame seeds.
Servings 3 people
Ingredients
- 600 to 700 grams stewing beef (1.3 to 1.5 pounds) uncut
- 2 tablespoons cooking oil
- 1 three-inch knob ginger sliced
- 4 cups bone broth you may need more
- ⅓ cup Japanese soy sauce
- ⅓ cup sake
- ⅓ cup mirin
- cooked rice to serve
- sliced scallions to garnish
- toasted sesame seeds to garnish
Instructions
- Pat the beef dry with a kitchen towel.
- Heat the cooking oil in a shallow pan and brown the beef on all sides.
- Scoop out the beef, transfer to a thick-bottomed pot, add the ginger, and pour in the broth, soy sauce, sake and mirin.
- Bring to the boil, set the heat to low, cover the pot and braised the beef until tender.
- Ladle cooked rice into bowls.
- Scoop out the beef, lay on a cutting board and slice.
- Arrange beef slices over the rice, and sprinkle in scallions and sesame seeds.
- Optionally, drizzle some of the braising liquid around the rice before serving.