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. ---------------------------------------------------------------------------
Nutrition
Ingredients
