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250g sushi rice (i.e. short-grain rice), 1.25 cup of water, 1 piece of kombu (i.e. seaweed), 227g beef rib eye, 13g ginger, 1 clove of garlic, 1 onion (large), 1T oil.

(1) 1 tsp lemon juice.
(2) 1T sake, 110ml mirin.
(3) 2/3 cup of broth, 2/3
cup of water, 3T soy sauce, 1/2 tsp salt, 2T caster sugar.


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 (large and very shallow bowl); Fan the rice a bit; Cover with a clean moist but not wet cloth till ready to use.
2. Rinse beef rib eye in running water for 1 minute; Drain; Tenderize the beef with a meat mallet (about 6 minutes); Slice thinly; Marinate in seasoning (1) for 25 minutes.
3. Peel, rinse and mince garlic.
4. Peel, rinse and slice an onion thinly.
5. Peel, rinse and grate ginger with a grater; Squeeze for juice.
6. Heat a non-stick saucepan with 1T oil over a high heat; Turn to a low heat; Stir-fry the onion till translucent (about 4 minutes); Add seasoning (2); Cook over a low heat for 2 minutes; Add seasoning (3), 1/2 tsp of the ginger juice from the step 5 and the garlic; Stir over a low heat to mix well; Add the beef from step 1; Stir-fry over a high heat for 2 minutes; Turn off the heat.
7. Arrange the rice from the step 1 in serving bowls; Arrange the beef mixture from the step 6 on top.