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Beef bowl｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

beef (thinly sliced) : 600g
玉ねぎ : 2個
(A) Beet sugar : 70g
(A) Mirin : 60cc
(A) red wine : 200cc
(A) Soy sauce : 60cc
Unsalted butter (for topping) : as you like
Egg yolk (for topping) : as you like
(B) Rakkyo Pickles : 1袋
(B) red wine : Amount of scallion soaked
ごはん : 人数分

Time required

30minutes

Procedure

1) prepare 01:00
Cut the onion into thick slices.
Put (B) in a pot and when it boils, turn off the heat and let it soak.
2) to cook 01:55
Place the onions in the bottom of a pan with a lid.
Spread the beef on top of the onions and put it on.
Add (A) and bring to a boil over high heat.
When it boils, reduce the heat to low, cover and simmer for 10 minutes.
Open the lid and mix well while loosening the meat.
Boil over medium high heat for 10 minutes.
3) Serve 06:30
Serve 2 on top of the bowl of rice.
Topped with egg yolk and butter in the center, and finished with rakkyo.

Point

・This portion is for 6 people.
・Beef bowl with plenty of soup.
・By using the moisture from the onion instead of using water, the taste is richer. However, the key is to make more.
・If you leave it overnight, the taste will become more familiar and delicious.
・Egg yolk and unsalted butter are toppings of your choice.
・You can add black pepper (not listed) to finish.
・Rakkyo pickles use commercially available sweet pickled shallots.
・If the taste is weak, add salt and pepper.
・You can sprinkle black pepper to finish.
・Wine should be accompanied by red wine.