Japanese-style beef rice bowl

Method

1. 01

   Step 1

   Prepare the ingredients.

   

2. 02

   Step 2

   Soak konjac in hot water for ten minutes.

   

3. 03

   Step 3

   Cut the white onion into strips.

   

4. 04

   Step 4

   Slice the carrot.

   

5. 05

   Step 5

   Slice the white part of the scallion into thin strips, and slice the ginger and garlic.

   

6. 06

   Step 6

   Boil water in a pot, then add carrot slices.

   

7. 07

   Step 7

   Blanch until cooked, then remove and set aside.

   

8. 08

   Step 8

   Take out the sliced ​​beef, the amount of fat or lean is up to your preference.

   

9. 09

   Step 9

   Boil water in a pot, and add a spoonful of cooking wine once the water boils.

   

10. 10

    Step 10

    Add the beef rolls and open them before they are cooked.

    

11. 11

    Step 11

    Once the water boils and foam appears, skim it off immediately; it doesn't need to be fully cooked.

    

12. 12

    Step 12

    Prepare the sliced ​​beef.

    

13. 13

    Step 13

    Heat a wok over a fire and stir-fry the onions.

    

14. 14

    Step 14

    Once the onions have softened, add the shiitake mushrooms, scallions, ginger, and garlic, and stir-fry until the onions change color. Add two tablespoons of soy sauce, one tablespoon of cooking wine, one tablespoon of sugar, and one teaspoon of salt, and stir-fry evenly.

    

15. 15

    Step 15

    Add half a bowl of water and then add the enoki mushrooms.

    

16. 16

    Step 16

    Add the sliced ​​beef and konjac, stir-fry evenly, and simmer briefly.

    

17. 17

    Step 17

    When half the broth remains, thicken it with cornstarch slurry.

    

18. 18

    Step 18

    Place the rice in a bowl, arrange the ingredients, pour two spoonfuls of broth over it, add a few slices of blanched carrot, and sprinkle with sesame seeds.