Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan

Home >> NIMONO - STEWED Recipes



250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 340g ground beef, 6 shiitake mushrooms, 1 carrot, 1 onion, 2T unsalted butter, some mint leaves.

(1) 1/4 tsp mirin, 1/4 tsp ground black pepper.
(2) 2T sake, 3T mirin, 1/4 cup of broth, 1/4 cup of soy sauce, 1tsp salt, 5 tsp curry powder.


1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Arrange the hot rice in a sushi-oke; Fluff up the rice with a wooden spoon; Cover with a clean moist but not wet cloth till ready to use.
2. Rinse ground beef; Drain; Marinate in seasoning (1) for 30 minutes.
3. Peel a carrot; Cut off both ends; Rinse and drain; Chop finely.
4. Peel, rinse and mince an onion.
5. Rinse shiitake mushrooms; Trim off the stems; Chop finely.
6. Rinse and drain mint leaves.
7. Add seasoning (2) to a bowl; Mix well.
8. Heat a non-stick pan with 2T butter over a medium heat; Add the ground beef from the step 2; Stir-fry over a medium heat till the meat starts becoming non-red (roughly 3 minutes); Add the shiitake mushrooms, the carrot and the onion; Cook over a low heat till the onion is softened (roughly 5 minutes); Add the seasoning mixture from the step 7; Cook over a low heat till the sauce has thickened (roughly 4 minutes); Turn off the heat.
9. Arrange the rice from the step 1 in serving bowls; Top with the curry mixture from the step 8; Garnish with the mint leaves.