Description
A comforting Japanese rice bowl featuring tender thinly sliced beef and silky onions simmered in a savory sweet soy sauce, served over fluffy short grain rice and finished with fresh green onions.
Ingredients
Units
Scale
- 1 pound thinly sliced beef (sirloin or ribeye)
- 1 large white onion, thinly sliced
- 2 cups short grain white rice, uncooked
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 cup water
- 2 green onions, sliced
Instructions
- Cook short grain rice according to package instructions until fluffy and tender. Keep warm.
- In a medium skillet, combine water, soy sauce, mirin, and sugar. Stir and bring to a gentle simmer over medium heat.
- Add thinly sliced onions and cook for 5 to 7 minutes until softened and translucent.
- Add thinly sliced beef to the skillet, spreading it gently so it cooks evenly in the broth.
- Simmer for 3 to 5 minutes until the beef is just cooked through and tender. Avoid overcooking.
- Taste the sauce and adjust seasoning if needed. Allow it to simmer briefly to slightly thicken.
- Spoon hot rice into bowls, top generously with the beef and onion mixture, and garnish with sliced green onions. Serve immediately.
Notes
- Use very thinly sliced beef for the most tender result.
- Simmer gently rather than boiling to prevent tough meat.
- Adjust sweetness by adding slightly more sugar if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg