Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, b-class gourmet food from shinbashi, tokyo! beef rice bowl. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for B-Class Gourmet Food from Shinbashi, Tokyo! I had this at Okamura restaurant, and it was so delicious that I decided to make it myself. - After simmering, if you let it cool before eating, the flavors will blend in even more and it will taste even better. - It's. For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world.
B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have b-class gourmet food from shinbashi, tokyo! beef rice bowl using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl:
- Make ready 400 grams Beef tendon
- Take 800 grams Cooked rice
- Make ready 1/2 Onion
- Make ready 1/2 Konnyaku
- Prepare 1 block Firm tofu
- Take 1 Green onion, red pickled ginger, shichimi chili powder
- Get 4 Egg yolk (optional)
- Get 800 ml ●Soup from boiling the beef tendon
- Take 1 tbsp ●Sugar
- Make ready 2 tbsp ●Soy sauce
- Get 3 tbsp ●Mirin
- Prepare 2 clove ●Garlic (grated)
- Prepare 1 knob ●Ginger (grated)
- Make ready 3 tbsp Miso
- Make ready 1 tbsp Hatcho Miso
- Make ready Used for Parboiling :
- Make ready 3 slice Sliced ginger
- Take 3 Japanese leek (green part)
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Steps to make B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl:
- Strain the tofu for more than 2 hours to drain completely. Cut the thickness in half and then cut those pieces in half.
- Cut the konnyaku into 5mm thick pieces and then into 1x2cm cubes. Parboil for 5 minutes. Cut the onion into wedges.
- Fill a pot with water and add the sliced ginger. Bring it to a boil and then add the beef tendon. Parboil for 3 minutes. Once done, place the tendons in cold water and rinse.
- Place the tendons and 1.5L of water into a pressure cooker. Turn on the heat and pressurize for 20 minutes. Once 20 minutes is up, let the meat cook with the residual heat until the pressure is released.
- Rinse the tendons in cold water and cut into 2cm squares. Put 750ml of the boiled juices into a pot and add the ● ingredients, the tofu, the konnyaku, and the beef. Turn on the heat.
- Let it simmer on low heat for 15 minutes and then add the miso and hatcho miso. Simmer everything and stir. Use aluminum foil as a drop lid and cook for 10 more minutes.
- After 10 minutes, add the onion and simmer on low heat. If the liquid has boiled down too much, add some more of the boiled meat liquid. Once the onion becomes tender, it's done.
- Place on top of a bowl of rice and optionally top with chopped green onion, egg yolk, and red pickled ginger.
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