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Meat Lunch / Dinner One Bowl Meals

Soy ginger braised beef rice bowl

Published: 01.05.2023 » Last updated: 01.05.2023

A slab of beef short plate was simmered with ginger slices in broth, soy sauce, sake and mirin, sliced thinly and served over rice with scallions and sesame seeds.

Soy ginger braised beef rice bowl

It’s inspired by gyudon and shigureni. As you can imagine, the flavor of the dish is more Japanese than Chinese. Unlike gyudon and shigureni, an uncut slab of beef short plate went into the pot and simmered until tender. Then, the meat was sliced and served over rice.

Fresh ginger

Those were the inspiration. As to why I cooked the beef this way is due to something else. Ginger. We harvested so much ginger in November that, for the next two weeks or so, I cooked so many dishes that required ginger.

Braised beef and ginger

While braising is the main cooking method employed here, I did brown the meat on all sides before dropping it into a pot and adding the rest of the ingredients. Browning prevented the formation of scum in the broth. As a result, by the time the beef was tender, the braising liquid was clear and free from impurities.

Soy ginger braised beef rice bowl

That meant I could drizzle the braising liquid around the rice after the dish had been assembled. The rice and beef were tossed together before digging in.

Full recipe below

Soy ginger braised beef rice bowl

Connie Veneracion
A simple but tasty meal cooked with Asian staples. It's fuss-free but patience is required to cook the beef to tenderness while it soaks up the flavors of the ginger, soy sauce, sake and mirin during the long and slow cooking.
Make sure to use stewing beef for this dish. While we're partial to short plate, you may substitute brisket, shank or short ribs.
Soy ginger braised beef rice bowl
Print
Prep Time 5 mins
Cook Time 3 hrs 15 mins
Total Time 3 hrs 20 mins
Course Main Course
Cuisine Japanese fusion
Servings 3 people

Ingredients
  

  • 600 to 700 grams stewing beef - uncut
  • 2 tablespoons cooking oil
  • 1 three-inch knob ginger - sliced
  • 4 cups bone broth - you may need more
  • ⅓ cup Japanese soy sauce
  • ⅓ cup sake
  • ⅓ cup mirin
  • cooked rice - to serve
  • sliced scallions - to garnish
  • toasted sesame seeds - to garnish

Instructions
 

  • Pat the beef dry with a kitchen towel.
  • Heat the cooking oil in a shallow pan and brown the beef on all sides.
  • Scoop out the beef, transfer to a thick-bottomed pot, add the ginger, and pour in the broth, soy sauce, sake and mirin.
  • Bring to the boil, set the heat to low, cover the pot and braised the beef until tender.
  • Ladle rice into bowls.
  • Scoop out the beef, lay on a cutting board and slice.
  • Arrange beef slices over the rice, and sprinkle in scallions and sesame seeds.
  • Optionally, drizzle some of the braising liquid around the rice before serving.
Print
Keyword Beef, Beef short plate

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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