This is a really fast and fuss-free dish and it can be made within minutes. I mean, of course, you have to cook your rice before that. I told the hubs to cook the gohan (rice) before I came back from a class. And before you know it, it’s ready for lunch!
I adapted it from Harumi’s recipe.
Serves 4 (Adjust accordingly if you are preparing for a smaller serving)
1 Ib. onions
1 cup white wine ( I used Shaoxing rice wine)
½ cup water
1 Ib. thinly sliced beef
¾ cup soy sauce
¾ cup mirin
4 tbsp superfine sugar
3 cups hot cooked rice
- Cut the onions in half lengthwise and then slice into half moons ½ inch 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 lid 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.