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).
EquipmentKamado-san 3 Rice-cup Size
Servings4 - 5
- 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
- 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.