Kobe Beef Bowl Print Email

Kobe Top Round Steak is right at home in these delicious rice bowls –supper’s ready in the time it takes to cook rice!

1 pound thinly sliced Wagyu (Kobe) Top Round Steak
1 small onion, sliced thinly
1 1/3 cups dashi, or beef or chicken stock
5 TBS soy sauce
3 TBS mirin
2 TBS sugar
1 TBS sake
Side dishes: Japanese rice and tossed salad

Have your butcher cut the beef into chip steaks as thin as possible without shredding – cut slices into 1.5 inch pieces.

Add stock, soy sauce, sugar, mirin and sake to a saucepan and bring to a simmer. Add onions and simmer until tender. Stir in the beef and cook for just a few minutes – test with a taste.

Serve over bowls of Japanese white rice with a tossed salad on the side. Can be garnished with toasted sesame seeds, pickled ginger and pinches of chile flakes. Serves 3-4 – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com