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Beef bowl | Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

牛切り落とし肉 : 200～250ｇ
玉ねぎ : 1個
しょうが : 1片
紅しょうが : Appropriate amount
七味唐辛子 : Appropriate amount
温かいご飯 : 2人分
（A）水 : 2カップ
（A）砂糖 : 大さじ2
（A）醤油 : 大さじ3
（A）みりん : 大さじ1
（A）酒 : 大さじ3

Time required

26minutes

Procedure

1) 玉ねぎを切る 00:55
Remove the cutting core in half vertically.
Cut 1/2 into half vertically and then slice horizontally.
Cut the remaining onions into thick combs.
2) しょうがを切る 01:29
Cut the ginger into small pieces.
3) 煮汁を作る 01:44
Put (A) in a pan and light it.
4) 牛肉を入れる 02:23
Before boiling the pot, add the beef while loosening it, and let it boil until the lye appears.
5) アクを取る 02:59
Take the lye firmly.
6) 玉ねぎとしょうがを入れる 03:19
Put the sliced onions and ginger in a pan and reduce the heat to low.
Spread the onions and ginger so that the beef is soaked in the broth.
7) 煮詰める 04:31
Boil on low medium heat for about 20 minutes until the broth is halved.
8) 残りの玉ねぎを入れる 05:05
Boil down until tender, then add combed onions to 7 to make it as firm as you like.
9) 盛り付ける 06:04
Serve rice in a bowl, put ingredients on it, and sprinkle with pickled ginger and shichimi pepper.

Point

・ If you change the water of the broth to soup stock, the flavor will be even better.
・ Beef is softer when it is boiled from a cold state, so it is recommended to put the beef in the pot before boiling it.
・ There are three effects by spreading onions and ginger to soak the beef in the broth. The first is "preventing the surface of the meat from becoming hard", the second is "the onion effect makes the meat tender", and the third is "the ginger effect eliminates the smell of beef". The taste will increase steadily.
・ The key to this time is how to cut onions. The onions sliced horizontally have the effect of making the broth delicious, and the onions sliced into combs are eaten as an ingredient.
・ If you cool it once and warm it again, it will be even more delicious.