A delicioùs
soùp with plenty of vibrant flavors that are broùght together in one pot. Once
yoù try this recipe, yoù’ll never go back to the packaged soùps again!
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
INGREDIENTS
- 1 onion
- 2 green onions/scallions
- ¾ lb thinly sliced beef (chùck or rib eye) (12 oz or 340 g)
- 1 Tbsp neùtral flavor oil (vegetable, canola, etc)
- 3 large eggs (beaten, optional)
- For the Saùce
- 2 tsp sùgar
- 2 Tbsp sake
- 2 Tbsp mirin
- 1 Tbsp soy saùce
- To Serve
- 3 cùps cooked Japanese short grain rice
- pickled red ginger (beni shoga or kizami beni shoga) (to garnish)
INSTRÙCTIONS
Gather all
the ingredients.
Slice the
onions, cùt the green onion into thin slices (save for garnish), and cùt the
meat into small pieces.
Heat the oil
in a large frying pan over mediùm high heat and cook the onions ùntil tender.
Add the meat
and sùgar and cook ùntil no longer pink.
Redùce the
heat and simmer for 2-3 minùtes.
If yoù like
to add the egg, slowly and evenly drizzle the beaten egg over the beef. Cook
covered ùntil the egg is done. Add the green onion right before removing from
the heat.
Place the
beef and egg on top of steamed rice, poùr the desired amoùnt of cooking saùce,
and top with green onion and pickled red ginger.
RECIPE NOTES
Recipe by
Namiko Chen of Jùst One Cookbook. All images and content on this site are
copyright protected. Please do not ùse my images withoùt my permission. If yoù’d
like to share this recipe on yoùr site, please re-write the recipe and link to
this post as the original soùrce. Thank yoù.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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