Tuesday, November 27, 2007

Beef on Rice (Gyudon)

  • 1 lb. onions
  • 1 cup white wine
  • 1/2 cup water
  • 1 lb. thinly sliced beef
  • 3/4 cup soy sauce
  • 3/4 cup mirin
  • 4 tablespoons superfine sugar
  • 3 cups hot cooked rice
  • pickled ginger (beni shoga) to taste

1. Cut the onions in half lengthwise and then slice into half moons 1/2-inch wide.

2. In a medium-size saucepan, bring the wine and water to a boil over moderate heat. Add the beef and simmer for a few minutes, skimming the surface of the broth as it foams. Add the soy sauce, mirin, and sugar and cover with a drop lid of aluminum foil (rests directly atop the food) and simmer for a few more minutes.

3. Remove the lid, add the onions and again simmer until the onions are transparent and soft.

4. Put the hot cooked rice into 4 bowls. Ladle the beef and onions, together with some soup from the pan onto each rice bowl and garnish with little pickled red ginger.

from Harumi's Japanese Cooking

Yield: 4 servings

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