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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut beef into very thin bite size pieces. Cut onion into about 8 wedges. | 2. Heat vegetable oil in a frying pan and saute onion until transparent. Add beef and saute 2 minutes. Add sugar, soy sauce, mirin, white and red wine, sake, salt and water. | 3. When the liquid comes to a boil, reduce heat and cook while removing scum that floats up. Cook until the liquid is reduced by half. | 4. Put cooked rice into individual bowls (about 1 1/2 - 2 1/2 C depending on your appetite) and top with beef mixture along with sauce from the pan evenly. Top with pickled red ginger and shichimi togarashi or shichimi pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1			530.4012	0.0	104.5842	12.1947
onion	1			64.0	14.944	1.76	0.16
sugar	2 1/2	tablespoons		137.655	34.431	0.0	0.0
soy sauce	2 1/2	1/2		21.2	1.972	3.2560000000000002	0.228
mirin	2 1/2	1/2		-	-	-	-
white wine	1 1/2	1/2		-	-	-	-
red wine	1 1/2	1/2		-	-	-	-
sake	1 1/2	1/2		-	-	-	-
salt	1	teaspoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
water	3/4 - 1	cup		0.0	0.0	0.0	0.0
rice			cooked	-	-	-	-
ginger			pickled	-	-	-	-
togarashi				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.