Gyu Don: Braised beef & onion rice bowl
Prepared by Chef Shige Soma
1 lb. Thinly sliced beef (chuck roast would suffice)
1 large yellow or white onion (sliced thinly)
1 tsp. minced garlic
1 Tbl Sesame oil
Beni Shoga (pickled red ginger) - For garnish
Kaiware (Daikon Radish sprouts) - For garnish
Sesame seeds for garnish
1 1/2 cups Soy Sauce
1 1/2 cups Beef Stock or Water
1/2 cup Mirin (sweet cooking sake)
4 Tbl Grated apples (apple sauce could work)
3 tsp Fresh grated Ginger root
1/4 cup Sugar
1/2 tsp Sichimi Togarashi (Japanese 7 Spice pepper)
1/2 Tbl Sesame oil
3-4 cups rice. The better the strain of grain, the better the product. Origami Uptown uses the famous Koshihikari Strain of premium short grain rice.
Even (or slightly more) Water
Start by mixing all ingredients of Sauce together in large mixing bowl. Leave to side or let chill.
Heat 1 Tbl Sesame Oil in a large Soup Pot on stove. When hot Sautee thinly sliced Onion and garlic together. When onions become slightly opaque add thinly sliced beef. Cook together until slightly brown. Pour in Sauce Mixture add heat just to a boil. Reduce to medium low heat and let simmer for around 40 minutes (beef and onions should be extremely tender).
While letting beef and onions simmer, "wash" rice grains (gently scrub grains together in cold water, drain). Repeat "wash" 2 or 3 times. Cook rice according to directions on Rice maker.
When rice is steamed and beef and onions are very tender, scoop a small to fair amount of rice in bowl. Using Tongs, add Beef and Onion mixture directly over rice (utilize as much sauce as desired, but try not to over saturate the rice).
Garnish with Beni Shoga, Kaiware, and sesame seeds.