Servings: 2 servings
Calories: 376kcal
Equipment
- 1 Wok
Ingredients
- 250 g beef very thinly sliced, carpaccio-thin
- 2 servings cooked white rice
Broth
- 120 g onion thinly sliced
- 120 ml dashi homemade or made with dashi powder
- 60 ml sake
- 30 ml light soy sauce
- 15 g sugar plus more if needed
- 1 teaspoon ginger freshly grated
- salt
Toppings
- 2 poached eggs optional
- green onions sliced
- beni-shoga
- togarashi
Procédé
- In a medium saucepan or wok, combine the onion, dashi, sake, soy sauce, and sugar. Bring to a gentle simmer over medium heat.120 g onion, 120 ml dashi, 60 ml sake, 30 ml light soy sauce, 15 g sugar, salt
- Cook, stirring occasionally, until the onion softens, about 5 minutes.
- Add the beef and cook over medium-high heat, stirring, until the beef is cooked through and the liquid has reduced by half, about 5 minutes.250 g beef
- Stir in the ginger and simmer for 1 more minute. Season to taste with salt and sugar.1 teaspoon ginger
- Divide the rice among bowls and top with the beef and sauce. Garnish each bowl with a poached egg (if using), sliced green onions, beni-shoga, and togarashi. Serve immediately.2 servings cooked white rice, 2 poached eggs, green onions, beni-shoga, togarashi
Notes
For the best texture, slice the beef very thinly; freeze it briefly before slicing to make this easier. Otherwise, ask your butcher to slice it for you.
Nutrition
Calories: 376kcal | Féculents: 17g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 76mg | Sodium: 1087mg | Potassium: 518mg | Fiber: 1g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg
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