Ginger Hijiki Beef Rice

Gyu Soboro Gohan

This dish has a nice bold flavor of soy-flavored beef and ginger. Hijiki adds another layer of flavor and balance. This dish is always a hit at dinner parties. You can use a generous amount of ginger and won’t be disappointed. The oyster sauce makes the dish extra complex, but if you don’t have it, you can simply substitute it with extra 1/2 tablespoon soy sauce. I enjoy serving this dish with simple stir-fry vegetables (such as bok choy or broccoli).

Equipment

Kamado-san 3 Rice-cup Size

Servings

4 - 5

Ingredients

2 rice-cups (360 ml) short grain rice, rinsed
330 ml (1 1/4 cups plus 2 tablespoons) water
2 tablespoons sake
4 tablespoons (60 ml) soy sauce
2 oz (60 g) ginger, cut into very thin shreds
1 tablespoon dry hijiki, rehydrated according to package’s instructions
1 tablespoon sesame oil
8 oz (220 g) ground beef
1 tablespoon oyster sauce
Minced chives

Procedure

To cook the rice, combine the rice, water, sake, 2 tablespoons soy sauce in Kamado-san. Let the rice soak for 20 minutes.
Spread the ginger over the rice in an even layer, followed by the hijiki. Cover the donabe 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.
Meanwhile, heat the sesame oil in a sauté pan over medium high heat and add the beef. Sauté until the beef is almost cooked through, while breaking it into fine crumbles with a spatula.
Add the remaining 2 tablespoons soy sauce and oyster sauce. Continue to cook until the liquid is mostly absorbed.
Uncover the donabe and spread the beef on top. Gently fluff the contents with a spatula. Serve into individual bowls and top with some chives to enjoy.