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Title: Beef Rice Bowl
Categories: Beef, Japanese
Yield: 4 Servings

1 lb Onions (450 g)
1 c White wine
1/2 c Water
1 lb Beef (450 g); thinly sliced
3/4 c Soy sauce
3/4 c Mirin
4 tb Superfine sugar
3 c Hot cooked rice
Pickled ginger (beni
-shoga); to taste

Cut the onions in half lengthwise and then slice into half moons 1/2"
wide.

In a medium-size saucepan, bring the wine and water to the boil over
moderate heat. Add the beef and simmer for a few minutes, skimming the
surface of the broth as it foams. Add the soy sauce, mirin and sugar
and cover with a drop lid of aluminum foil and simmer for a few more
minutes.

Remove the lid, add the onions and again simmer until the onions are
transparent and soft.

Put the hot cooked rice into 4 bowls. Ladle the beef and onions,
together with some soup from the pan onto each rice bowl and garnish
with a little pickled red ginger.

Tips:

In this recipe we use a drop lid (otoshi buta) which is a wooden lid
which drops inside a saucepan and sits directly on the top of the
food. We use this cooking technique frequently as it reduces the
amount of liquid needed for cooking and concentrates the flavor.
These days, even in Japan, many people use a circle of aluminum foil
instead of a wooden lid - the important thing is that this 'lid'
rests on top of the food, in the pan.

Recipe by Harumi's Japanese Cooking, Harumi Kurihara, 2006

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