Japanese · Dinner
Simmered Beef and Vegetable Rice Bowl
Beef chuck simmered with onion, carrot and shiitake in a soy, mirin and dashi broth until fork-tender, ladled over steamed rice in the style of Japanese gyudon-adjacent nikujaga bowls. The broth reduces to a glossy sweet-savoury glaze, finished with scallion and a soft-cooked egg for richness.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
22.6gFat
63.1gCarbs
13.8gSugar
3.4gFiber
1780mgSodium
330mgChol
7.9gSat Fat
870mgPotassium
90mgCalcium
4.6mgIron
2.9mcgVitamin B12
5.5mgVitamin C
Goes well with
Japanese lager beer
local
Japanese green tea (sencha)
international
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice the beef chuck thinly against the grain. Slice the onion into thin wedges, carrot into rounds and mushrooms; set aside.
2
Heat the vegetable oil in a medium saucepan over medium heat. Sauté the onion for 2 minutes until translucent, then add beef and sear 2 minutes until no longer pink.
3
Pour in dashi, soy sauce, mirin, sake and sugar. Add carrot and shiitake, bring to gentle simmer over medium heat for 20 minutes until carrot is tender.
4
Crack the egg into the simmering broth at the pan edge and poach over low heat for 3 minutes until the white is set but yolk remains soft.
5
Plate
Spoon steamed rice into a bowl and ladle beef, vegetables, egg and broth over top. Scatter scallion and sesame seeds over and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef chuck
- 11 small onion
- 22 small carrot (about 50g)
- 44 shiitake mushrooms
- 1 1/2 cup360ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 22 eggs
- 22 scallion
- 2 cup300g steamed white rice
- 1 tsp1 tsp toasted sesame seeds
