Japanese Simmered Beef Rice Bowl

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A comforting Japanese classic featuring paper-thin beef and sweet onions simmered in a savory-sweet dashi broth, ladled over steaming short-grain rice. This weeknight version comes together in under 30 minutes using pantry-friendly ingredients while staying true to the yoshoku flavors that made it a national favorite.

Nutrition Facts

Per serving (estimated)

• 575 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 10 gSugar
• 34 gProtein
• 940 mgSodium
• 620 mgPotassium
• 65 mgCalcium
• 4.2 mgIron
• 4 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the beef and broth

• 1.5 lbs (680 g) thinly sliced beef chuck or ribeye
• 1 large yellow onion, sliced into thin half-moons
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, finely minced
• 1 tablespoon neutral oil (such as canola)
• 1 cup dashi stock (or low-sodium beef broth)
• 1/4 cup soy sauce
• 3 tablespoons mirin
• 3 tablespoons sake (or dry sherry)
• 2 tablespoons granulated sugar

For serving

• 4 cups hot steamed Japanese short-grain rice
• 2 green onions, thinly sliced (whites and greens)
• 1/4 cup pickled red ginger (beni shoga), for garnish
• 4 soft-boiled eggs, optional
• Shichimi togarashi, for serving, optional

Directions

1. Heat the oil in a wide skillet or sauté pan over medium heat. Add the sliced onion and cook, stirring occasionally, for 5-6 minutes until softened and lightly golden at the edges.
2. Stir in the ginger and garlic and cook for 30 seconds until fragrant, being careful not to brown the garlic.
3. Pour in the dashi, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle simmer, stirring until the sugar fully dissolves.
4. Add the thinly sliced beef in a single layer if possible, separating the pieces with chopsticks or tongs. Simmer for 8-10 minutes, turning once, until the beef is just cooked through and the broth has reduced slightly to a glossy, light sauce.
5. Taste the broth and adjust with a splash more soy sauce for saltiness or a pinch of sugar for sweetness, keeping in mind the rice will mellow the flavors.
6. Divide the hot rice evenly among 4 deep bowls, mounding it slightly in the center.
7. Spoon the beef and onions over the rice, then ladle a few tablespoons of the broth around the edges of each bowl.
8. Garnish each bowl with sliced green onions and a generous pinch of pickled red ginger. Top with a soft-boiled egg if using and serve immediately with shichimi togarashi on the side.

Cook’s Notes

• For restaurant-style texture, place the beef in the freezer for 30-45 minutes before slicing paper thin against the grain with a sharp knife.
• Use Japanese short-grain or calrose rice for the best flavor absorption and sticky texture; rinse until water runs clear before cooking.
• If the broth reduces too quickly, add a splash of water or dashi to keep enough sauce for spooning over the rice.
• For a richer, restaurant-style finish, melt a teaspoon of butter into the simmering broth just before serving.
• Pickled red ginger (beni shoga) is essential for the tangy contrast—do not substitute with fresh ginger or pickled sushi ginger.

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