Beef Bowl

Keeper recipe! Loved this, and it’s really easy (well, except for the optional poached eggs since I’m not great at poaching eggs, but still). I made this as-is except I doubled the recipe and added about a cup of wild mushrooms. Will use my own measurements in the recipe below – to make for two, follow the link. We served with steamed broccoli.

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1 large onion, slivered
1 cup (120ml) homemade dashi, or the equivalent in Hondashi (I used Hondashi)
1/2 cup sake
4 tablespoons soy sauce
2 tablespoons sugar (I probably use a bit less)
1 pound shaved beef (the Trader Joe’s brand works great here)
1 cup wild mushrooms, chopped (optional)
2 teaspoon ginger paste
Salt

To Serve:
2-4 cups cooked white rice (we used less than 1 cup per serving
2 poached eggs (4 if you’re not saving half for leftovers)
Sliced scallions
pickled ginger, chopped
Togarashi, for seasoning

If using mushrooms, sautee in about 1 tbsp of oil. Set aside.

Combine onion with dashi, sake, soy sauce and sugar. Bring to boil. Simmer about five minutes. Stir in beef and mushrooms and cook another five minutes. Add ginger and cook another minute.

While beef is cooking, poach eggs.

Assemble beef bowls and serve.

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