160 g Beef; thinly sliced
1/2 Onion (125 g)
1/3 Ginger piece
1/2 Garlic piece
100 ml Soup stock
2 tb Dark soy sauce
2 tb Sake
1/2 tb Mirin
3/16 ts Kelp tea powder
2 Spring onions
400 g Cooked rice
2 ts Cooking oil
Peel ginger skin and chop finely.
Chop garlic finely too
Cut onion into thin wedges
Mix soup stock, soy sauce, sake, mirin and kelp tea powder in bowl.
Pour cooking oil in a skillet and add ginger and garlic before it
gets hot. Saute until aromatic at medium heat.
Turn to high heat and add beef. Saute while breaking up the meat. Once
browned, add onions.
Once onions are tenderized, add liquid mixture and stir. After 3
minutes (or until reduced to desired thickness), pour it over the
rice and garnish with spring onion.
Recipe by Japanese Cooking Recipes, Fumiyo Kawakami, 2012
