Sukiyaki Style Beef Bowl

Recipe Sukiyaki Style Beef Bowl


Cut thin slices of beef into 3cm(1.2 inch) lengths.

Cut onion lengthwise in half, then slice into 5mm(0.2 inch) wide strips.

Chop off root of scallion, wash well with water and slice vertically.

Cut ito-konnyaku (konjac or devil’s tongue jelly in noodle-like strips) into lengths easy to eat. Put plenty of water in a small pot and cook ito-konnyaku over medium heat. When it comes to a boil, drain in a sieve.

Remove the hard tip of the stem from the fresh shiitake mushrooms. Wipe dust off caps with a well-wrung damp cloth. Separate the caps from stems. Cut the stem vertically into half. If the cap is big, slice into half.

Peel ginger and cut into julienne strips.

Put dashi broth and ginger strips in a deep frying pan and heat over high. When it comes to a boil, add the .

When it boils, add beef and onions. When it comes to a boil again, skim foam. Cover with a lid and simmer over low heat for 5-6 minutes.

Add scallions, ito-konnyaku, shiitake mushrooms and bring it to a boil again. Then simmer for 1-2 minutes and turn off the heat.

Put rice in a donburi bowl. Place on top of rice all the ingredients simmered in the pan including the broth. Crack a quail egg and drop it in the center. Garnish with beni-shoga (red pickled ginger strips). Sprinkle ichimi-togarashi (red chili-pepper flakes) or shichimi-togarashi (seven-spice chili-pepper flakes) as you like.

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