Juicy donabe Beef Rice for your stamina. I used a block of American Wagyu hanger steak and thinly sliced by hand. By marinating the beef for a short time with sake, soy sauce and black sugar, the meat comes out so tender like you braised it! I also used some smoked soy sauce to complement the bold flavor but you can use only regular soy sauce, too. Donabe makes this dish so complete in flavor and texture, and it was just so delicious that I ate almost half of the pot. Happy Donabe Life!
Equipment
Kamado-san 3 rice-cup sizeServings
4 - 6Ingredients
- 8 oz (250 g) beef (I like hanger steak, but your choice of cut is fine)
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 T Okinawa black sugar or raw brown sugar
- 1 1/2 cups (2 rice-cups or 360 ml) short grain rice, rinsed and drained
- 1 1/4 cups (300 ml) dashi or water
- 1 tablespoon smoked soy sauce or regular soy sauce
- 4 oz (120 g) parsnip, thinly shaved (like shaving a pencil)
- 2 small carrots, cut into thin shreds
- 3 green onions, thinly-sliced crosswise
- Freshly-ground black pepper
Procedure
- Cut the beef into very thin bite-size pieces. Combine the sake, soy sauce, and sugar in a bowl and mix well. Add the beef and let it marinade for 15 – 30 min.
- Combine the rice, dashi, smoked soy sauce in Kamado-san. Let the rice soak for 20 minutes.
- Add the parsnip and spread into even layer, followed by the carrot. Finally, add the beef with the marinade and spread on top.
- Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let it stand for 20 minutes.
- Uncover and gently fluff with the rice. Garnish with a generous amount of green onion. Serve into individual bowls and sprinkle some ground black pepper if you like.
Get the ingredients ready.
Beef is thinly-sliced and marinated for 30 minutes.
All the ingredients are in the donabe and ready to cook.
The aroma is so appetizing and the flavor is incredible.
