Name: Niku Chazuke (Rice with Tea and Simmered Beef)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 tablespoons sake; 2–3 tablespoons hojicha tea (a roasted green tea that is brown-coloured and low in caffeine), infused for 2–3 minutes in 300 ml (10½ fl oz) boiling water; 1 small handful katsuobushi (dried bonito flakes); 2 cm (¾ in) ginger, finely shredded; 4 tablespoons soy sauce; 250 g (9 oz) lean beef, thinly sliced; 2 tablespoons mirin; 1 spring onion (scallion), finely chopped; 3 teaspoons raw (demerara) sugar; 2 teaspoons toasted sesame oil; 4 bowls of cooked rice

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

4 bowls of cooked rice
1 spring onion (scallion), finely chopped
2 cm

Method

For the beef, heat the sesame oil in a small saucepan on a low–medium heat and sauté each slice of beef separately (so they don’t stick). Return all the beef to the pan and add the remaining ingredients. Stir on a medium heat until all of the liquid has evaporated, the remove from the heat. This will keep in the refrigerator for 1 week.

Place some cooked rice, ideally lukewarm, in four