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Categories:Viewed: 36 - Published at: 3 months ago
Ingredients
- 300 grams Thinly sliced beef
- 1 Onion
- 2 tbsp Sugar
- 1 tbsp Water
- 250 ml Water
- 3 tbsp White wine
- 3 tbsp Mirin
- 4 tbsp Soy sauce
- 1 large pinch Salt
- 1/2 Soup stock cube
- 1 dash Dashi stock granules
- 1 medium clove Garlic
- 1 piece smaller than a garlic clove Ginger
Method
- Make the caramel sauce.
- Put the sugar and 1 tablespoon of water in a pan and simmer.
- It's cooked enough when it is lightly golden in color.
- When it starts to smell like caramel, swirl the sauce around the pan and take it off the heat.
- Add the wine and mirin, return to the heat and cook off the alcohol.
- Add the rest of the sauce ingredients.
- Cut the onion in half and slice against the grain 5-7 mm wide.
- Cut the beef into 2-3 cm wide pieces.
- Add the sauce made in Step 2.
- When it comes to a boil, add the onion.
- When the onion is softened, add the beef and simmer.
- Take out the ginger and garlic.
- Leave the pan as-is with a lid on until it's time to eat, to let the flavors penetrate.
- When you're ready to eat, heat up the contents of the pan, and serve over rice garnished with some beni shouga red pickled ginger.
