Our Family's Delicious Beef Rice Bowl

Our Family's Delicious Beef Rice Bowl

This is a staple recipe that I worked on for years to get right. In spite of all that work, the recipe itself is actually very easy.

Ingredients: 3 to 4 servings

Beef shoulder, thinly sliced or offcuts
about 400 g
1 to 1 1/2 large
White (or red) wine
60 to 70 ml
2 to 3 tablespoons
Soy sauce with dashi stock (or mentsuyu)
50-60 ml
100 ml
A little less than 2 tablespoons
Salt and pepper
a little of each
about 1 tablespoon


1. If possible, bring all the ingredient to room temperature (especially the meat) before you start cooking for the best results. Slice each onion into 8 even pieces. Season the meat with salt and pepper.
2. Heat some oil in a frying pan and stir fry the onion. When the onion is starting to become transparent, add the meat to the pan. When the meat is halfway cooked add the wine; when it's bubbling add the sugar, then the soy sauce, mixing well between each addition.
3. Lastly add the water and mirin and put a lid on. When the pan comes to a boil and the lid is shaking, take it off, remove any scum and turn the heat off, replacing the lid again. Let rest for a while.
4. In the meantime, finish cooking anything else you're making for the meal. Just before serving, open the lid and re-heat the meat mixture while mixing well, then spoon it on top of a bed of rice. Serve topped with a raw egg or red pickled ginger to your taste.

Story Behind this Recipe

I've bought 10 cookbooks just to perfect my beef bowl recipe. This recipe really is a labor of love.