Ingredients with Measurements:
- 1 cup of Japanese short-grain rice
- 1 1/2 cups of water
- 1/4 cup of kabosu juice
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/2 pound of thinly sliced beef
- 1 tablespoon of vegetable oil
- 1/2 onion, sliced
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced cucumber
- 1/4 cup of sliced scallions
- 1 tablespoon of sesame seeds
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and put it in a rice cooker or pot with 1 1/2 cups of water. Cook the rice according to the instructions of the rice cooker or pot.
2. In a small bowl, mix together the kabosu juice, soy sauce, mirin, sugar, and salt.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook until browned, about 2-3 minutes.
4. Add the sliced onion, shiitake mushrooms, carrots, and bell peppers to the skillet or wok. Cook for about 5 minutes, or until the vegetables are tender.
5. Pour the kabosu sauce over the beef and vegetables. Stir to coat everything evenly and cook for another minute.
6. Divide the cooked rice into four bowls. Top each bowl with the beef and vegetable mixture.
7. Garnish each bowl with sliced cucumber, scallions, and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker or pot: medium heat
- Skillet or wok: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 12g
- Carbohydrates: 50g
- Protein: 22g
Substitutions for ingredients:
- Kabosu juice: lime juice or lemon juice
- Soy sauce: tamari or coconut aminos
- Mirin: rice vinegar or white wine vinegar
- Sugar: honey or maple syrup
- Beef: chicken or tofu
- Vegetables: any vegetables of your choice
Variations:
- Add a fried egg on top of each bowl for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add some spicy chili flakes or sriracha for a kick of heat.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch and prevent the rice from becoming too sticky.
- Slice the vegetables thinly and evenly for even cooking.
- Use a non-stick skillet or wok to prevent the beef and vegetables from sticking.
Storage instructions:
- Store any leftover rice and beef and vegetable mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice and beef and vegetable mixture separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice bowl in a shallow bowl or plate for a beautiful presentation.
Garnishes:
- Sliced cucumber, scallions, and sesame seeds
Pairings:
- Serve with a side of miso soup or a simple green salad.
Suggested side dishes:
- Miso soup
- Green salad
- Steamed edamame
- Pickled vegetables
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and fluff it with a fork.
- If the beef and vegetables are too salty, add a little bit of water or more kabosu juice to balance out the flavors.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kabosu is a citrus fruit that is native to Japan and is similar to a lime or lemon. It is often used in Japanese cuisine for its tart and refreshing flavor.
Flavor profiles:
- Tart, savory, and slightly sweet
Serving suggestions:
- Serve the rice bowl hot and enjoy it with chopsticks.
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Region: Japanese