Tender Beef and Onion Japanese Rice Bowls with Oyster Sauce or Soy Sauce - JAPANESE RICE BOWLS #6

this time I introduce two simple and easy rice bows made with beef and onions first one is oyster sauce beef and onion sta fry bowl today we got some delicious looking beef from New Zealand these days I often buy less FY meat for our health this was tender and very tasty meat the keys to cut the beef Into Thin slices like this seasoning will be done later but it's important to season here put sake soy sauce potato Stitch salt and pepper mix well and rub it into the beef so that the potato Stitch does not clamp together alloy to socking while you prepare the other vegetable and sauce today I like to add aspas in addition to onions I think it's better to cut the onion this small so that they can be easily cooked asparagus is one of the few vegetable with a Umami compost the root is hard so cut and shave off some more you can also add other vegetable of your choice such as broccoli with asparagus but please keep the M this level let's make the sauce put water sake mirin oyer sauce shantang chicken stock powder sugar and S Sauce mix well in a pot of a pan add olive oil and cook beef first by the way I recently noticed that party meats are more popular in pan than in Western countries in your country is it easier to get L meat like this than Fredy meat perhaps it's because we are used to beef with a fair amount of hot but meat like this sometimes tastes blun but it was so good when seasoned this way that I will definitely repeat it Stu fry the beef until it changes color completely this is take at once add onions and stuff fry there is some oil left in the pan so I let the onion absorb it however I wash the pan once because I was concerned about burning I think I was able to transfer the flavor from the oil and beef left in the pot to the onions onions were St fried over medium heat for a total of about 2 minutes in the end it got burnt again but it's okay add aspargus as sparus Cooks quickly so you only need to fry it for about 1 minute return the beef to the pot then add the sauce mix well you want to thicken this a little so prepare the potato Stitch put a little less than a teaspoon of potato stitch in a small bowl and add water to dissolve well add about twice as much water as potato starch dissolve well and then add to the pot stir well immediately St fry over high heat for 1 minute when it thicken a little it's ready if it's not thick enough ad just a little more potato to dissolving water serve the r in the bowl and arrange the meat on top finish by topping with red pickle Ginger next bowl is super P gon beef ball we have introduced gudon several times before but this time it's a super simple version that is really ready in an instant the key is to use more garlic this time Japanese garlic often has these spr that are quite large or green in color so I remove them sometimes people ask me in the comment why I remove the garlic sprot I heard it's not poisonous but it burns easily and it's bad so I don't put it in the onion should be about half the amount of beef again cut into smaller pieces this is a green onion used at the topping this time it's beef with FY meat popular in Japan speaking of gon this is the meat this was solded as Bean for skaki use thinly sliced beef of your choice it was a little big so I cut it with scissors first oil the pot with fry pan and star fry onion star frying at high temperature improves flavor and reduce cooking time compared to Boiling once it has softened to some degree take it out I fried mine for about 2 minutes next put Garlic sck moving s sauce and sugar mix well and bring to a light boil add the beef and star frry over low heat I do this because I believe that frying off the low heat makes the meat softer and juicier you can make it however you like I was actually going to crisp the garlic in olive oil before adding the beef and Seasonings but I decided to go with this style because I wanted to reduce the amount of oil when the beef has changed color about halfway through return the onion to the pot fry the beef and onion in such a way that the beef and onion absorb the sauce through be the onions are cooked to some extent beforehand so it's ready if the beef is cooked through it'll be nice to make a beef Ball by boiling it in broth but that would require a lot of seasonings and the broth would be left over and would be a waste the good thing about this style is that it can be made made with only a small amount of seasoning toies and egg if deserved in Japan cheese gry Dagon kimchi and other toppings are popular in beef bows you be interesting to try to match everyone's preferences the garlic flavor was fantastic please keep a try thank you so much for watching our video please subscribe subcribe to our Channel if you are already subscriber and would like to support our Channel Please join our membership membership feedback will be reflected in content creation see you in the next video

Channel: JAPANESE COOKING CHANNEL

Views: 7,382

Keywords: japanese food, japanese food recipe, japanese recipe, japanese cooking, japanese meal, japanese culture, japanese cooking channel, Japanese cooking, Japanese recipe, Japanese lunch idea, Japanese dinner idea, beef bowl, gyudon, japanese bowl, oyster sauce beef, easy beef bowl, easy bowl recipe, easy bowl recipe ideas, bowl ideas, japanese rice bowl, easy rice bowl, healthy rice bowl

Id: p8NXP3IZD3U

Length: 9min 46sec (586 seconds)

Published: Sun Mar 03 2024