Ingredients for 2 Servings

Thinly sliced beef (牛肉薄切り / Gyūniku usugiri) 200 g
Onions (玉ねぎ / Tamanegi) 100 g
Ginger (しょうが / Shōga) 10 g

Broth (だし汁/ Dashi-jiru*) 150 ml
Sake (酒 / Sake) 30 ml
Mirin (みりん / Mirin) 40 ml
Soy sauce (醤油 / Shōyu) 2 tbsp
Sugar (砂糖 / Satōh) 1 tbsp

Cooked rice (ご飯 / Gohan) To taste

How to Make
1.Cut the beef into easy-to-eat pieces. Slice the onions into thin pieces. Julienne the ginger.
2.Transfer the onion slices and ginger to a medium-size pot and add the broth, sake, mirin, soy sauce, and sugar. Place the pot on medium heat. When the pot comes to a boil, reduce to low heat. Add the beef in several separate portions. Skim off any foam that forms on the surface. Cover the pot and simmer on low heat for 15 minutes.
3. Fill a bowl with as much rice as you want. Top with the simmered beef. Add as much of the cooking liquid as you want.
4. Top with beni shoga**, boiled eggs, or shichimi tōgarashi***.

Broth, or dashi-jiru, is traditionally prepared with konbu (kelp), katsuobushi (smoked, dried bonito), and water, but it can also be made with prepared ingredient packs (similar to teabags) sold in stores. To make broth with these packs, boil 1,200 ml (about 5 cups) of water, add two dashi packs, simmer over low heat for 3 minutes, and remove the dashi packs.

Beni Shōga**
Beni means “red” and shōga is ginger. Beni shōga, therefore, is literally “red ginger.” The ginger is pickled in the liquid created in the process of making ume boshi (pickled plums). The red color comes from the shiso, or perilla, leaves that also give ume boshi its characteristic red color.

Shichimi Tōgarashi***
Shichi means “seven.” Mi means “flavor.” Tōgarashi is “chili pepper.” Shichimi tōgarashi is a mix of seven spices, with chili pepper serving as the core ingredient. Other spices could include Japanese pepper, hemp seed, black sesame, white sesame, ginger, a type of seaweed known as aonori, and perilla, but many blends are available.



Recipe Developed by Yukiko Yajima