Beef misono Tokyo style recipe
The beef misono is considered one of the variations of the Gyuudon cooking style and is typical with the thin beef sukiyaki cut.
Servings 4 people
Cost $20
Equipment
- Cooking pot x2
Ingredients
- 2 pounds beef sukiyaki cut
- 1 cup water
- 1/4 cup kikkoman soy sauce
- 1/2 tbsp mirin
- 1/4 cup oyster sauce
- 4 drops sesame oil (depends on how strong you like the taste to be)
- 4 cups rice steamed
- salt, pepper, sugar to taste (add this at the last minute of cooking)
- 2 cloves garlic minced
- 2 medium white onions chopped
- 1/4 cup cornstarch
- 1 tbsp sesame seeds toasted
- 1/2 pound bean sprouts
- 1 cup carrots
- 1 cup green beans
Instructions
- Turn on the stove, set the pot atop and set the temperature to medium-high. Pour in water, soy sauce, mirin, chopped garlic and oyster sauce. Bring to boil.
- Add the beef slices and let simmer for 4 – 5 minutes.
- Toss chopped onions into the pot together with beef and the soy sauce mix, then allow to simmer for a few more minutes or until the onions become translucent.
- Cook the rice according to directions.
- Adjust taste to your liking by adding salt, pepper, and sugar.
- Dissolve a portion of the cornstarch in 1/2 cup of water and add to the mix in order to have a thicker sauce. Add more if you need the sauce to be a bit thicker.
- Put the rice in individual bowls (fill it to the top) and top it with the beef misono, then add the stir-fried bean sprouts mix as additional toppings.
- Sprinkle with toasted sesame seeds and serve.
