Ingredients
u
1 ½ cups uncooked short grain rice
a
1 and 2/3 cups water
e
5 eggs
g
2 tsp ginger(minced)
o
2 onions(sliced)
w
2 cups water
h
1 tsp hondashi
s
2 tbsp sugar
s
2 tbsp sake
m
2 tbsp mirin
s
½ cup soy sauce
t
2 lbs thinly sliced lean beef
P
Pickled ginger
G
Green Onion
Directions
1
Rinse the short-grain rice under cold water until the water runs clear. Cook according to package or rice-cooker instructions.
2
To make the onsen eggs, bring 6 cups of water to a boil. Turn off the heat and add just under 1 cup of room-temperature water. Gently add the eggs, cover, and let sit for 15 minutes. Remove and set aside.
3
Thinly slice the onions and finely mince the ginger.
4
In a large pan, combine water, hondashi, sugar, sake, mirin, and soy sauce. Bring to a gentle simmer.
w
2 cups water
h
1 tsp hondashi
s
2 tbsp sugar
s
2 tbsp sake
m
2 tbsp mirin
s
½ cup soy sauce
5
Once the sugar has dissolved, add the ginger and onions. Simmer for 5–10 minutes, until the onions are slightly softened.
6
Add the thinly sliced lean beef, spreading it out so it cooks evenly.
7
Cook until the beef is fully cooked and no longer red, then remove from heat.
8
Serve the beef and onions over cooked rice.
9
Top with green onions, pickled ginger, and an onsen egg.
P
Pickled ginger
G
Green Onion
