← Nouns Cooking · Japanese

Ingredients

• ½ Onion, thinly sliced
• 200 g very thinly sliced beef
• 3 Eggs
• 150 ml Dashi powder or stock
• 2½ tbsp Soy sauce
• 2 tbsp Sake
• 2 tbsp Mirin
• 2 tsp Sugar
• 2 bowls of hot cooked Japanese short-grain rice
• 1 Spring onion, sliced
• shichimi togarashi, to serve (optional)

Method

1. Put the dashi, soy sauce, sake, mirin and sugar in a small frying pan and bring to a simmer. Add the onion and cook for 3–4 min until soft.
2. Add the beef, pulling the slices apart, and simmer for 1–2 min, skimming off any foam, until it just changes colour.
3. Beat the eggs lightly with chopsticks; streaks of white are fine. Pour two thirds of the egg over the beef in a circle and cover for 30 seconds.
4. Pour in the remaining egg, scatter the spring onion, cover again and take it off the heat after another 30 seconds, while the top is still soft and glossy.
5. Slide half the mixture over each bowl of rice with some of the broth and sprinkle with shichimi.

Tips

• Cook one portion at a time in a small pan for the neatest bowls.
• The eggs are deliberately soft; cook them a little longer, covered, if you prefer them fully set.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101