For a rainy evening 😉
Ingredients for 2:
2 bowls of cooked rice (about 400 gr)
300gr of Rib-Eye thinly sliced
1 big or 2 smaller onions
1 piece of ginger ( about 3 cm)
3 garlic cloves
1 stem spring onion
1dl soup stock (dashi)
2 tbsp soy sauce
2 tbsp sake
1 tbsp mirin
1 tbsp sugar
First of all we prepare the eggs as they take longest. Bring a pot with water to boil. Then add the 2 eggs and take away from the heat. Let rest for 30 minutes before ready to serve.
Prepare the sauce by mixing the soup stock, the soy, the mirin, the sake and the sugar.
Now thinly cut the ginger and the garlic. In a skillet warm some oil at medium heat and add ginger and garlic.
In the same time, peel the onion, take out the inner heart and the outer leaves and cut it in fine stripes.
Add them in the skillet and raise the heat. When the onions are getting soft, add the meat and let it quickly get brown.
Add the previously mixed sauce and let cook for about 3 minutes.
Prepare the bowls with the rice on the bottom. Now add the cooked beef with onions and on top sprinkle with some spring onion rings.
Take the eggs and peel the top before gently turning it upside down on the bowl. The half cooked egg will come out.
If you like sprinkle with Shicimi Togarashi before eating.