For this 4th of July weekend, I decided not to try anything fancy or new on the menu so that we could just have a relaxing weekend. K will be going out of town for work on the 5th for 4 days so I want to spend some time with him before he goes.
I don’t have very many repeat recipes on my menu, not because I don’t have ones that are worthy but rather because I am always looking for and trying new ones. This one however, I am still trying to perfect. If you’ve been following me for awhile, you may remember that I have tried to make this dish a couple of times, but I’m still trying to get the meat sliced thin enough. Well, this time I think we got pretty stinkin’ close. Hallelujah. The broth tasted good, and the texture seemed right. I’m not sure I will ever be able to make it quite as good as Yoshinoya in Japan does, but I will try to get it as close as possible!!
For some additional prep pictures see the original post here.
- 4 cups cooked plain Japanese rice (long grain white rice works fine…just cook completely and let it sit to get sticky)
- 1 lb thinly sliced beef
- 1 small onion
- 1 1/3 cu Dashi
- 5 tablespoons soy sauce
- 3 tablespoons mirin
- 3 tablespoons sugar
- 1 teaspoon sake
- Cook rice
- Slice onion thinly
- Cut beef very thin, in bite-sized pieces
- Make Dashi (as directed on package)
- Put Dashi, soy sauce, sugar, mirin & sake in a pan
- Add onion slices and simmer for a few minutes
- Add beef and simmer for a couple of minutes – do not overcook!
- Serve beef mixture over hot rice