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500 g (1 lb 2 oz) sirloin steak, trimmed
550 g (2½ cups) Japanese short-grain
rice
375 ml (1½ cups) dashi two stock (please
refer to more Japanese recipes)
80 ml (⅓
cup) Japanese soy sauce
60 ml (¼ cup) mirin
2 teaspoons castor (superfine) sugar
1 small onion, very thinly sliced
10 g (¼ oz) mitsuba or flat-leaf
(Italian) parsley
4 eggs, lightly beaten
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Method:
Freeze the beef for 3 hours, or until
partially frozen. Use a sharp knife to slice very thinly along
the length of the steak to form long, thin strips. Meanwhile,
rinse the rice several times in cold water until the water runs clear,
then drain in a colander for 1 hour. Put in a saucepan with 750
ml (3 cups) water. Bring to the boil, then cover with a
tight-fitting lid, reduce the heat to low and simmer for 15 minutes.
Turn off the heat but leave the pan on the hotplate. Working
quickly, remove the lid, lay a clean tea towel over the top, then put
the lid on and allow to stand for 15 minutes. Pour the dashi,
soy sauce and mirin into a large saucepan, add the sugar and bring to
the boil over high heat. Add the onion, allow to come to the
boil again, then cook for 3 minutes, or until tender. Add the
meat and allow the liquid to just return to the boil, then reduce to a
simmer and cook for about 2-3 minutes, separating with chopsticks to
promote even cooking, until the meat changes color and is just cooked
through. Scatter the mitsuba over the top, then quickly pour the
eggs over in a circular motion and cook for about 1 minute, or until
the egg is just starting to set. Turn off the heat, cover with a
lid and let sit for a further 2-3 minutes, or until the egg is half
set. Divide the hot rice among four wide, deep bowls, then spoon
the beef mixture over the top of them - the hot rice will continue to
cook the egg.
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