Day-After-BBQ Chinese-Style Beef Rice Bowl

Trim off the base of the maitake mushrooms if it is dirty, then chop roughly. Chopping finer helps it blend into the meat. Use about half of a 100-120g pack.

Put the chopped maitake, grated onion, and beef short rib in a bowl. The beef can be cut into bite-sized pieces or left in the long strips it was sold in.

Add sake, sugar, and black vinegar to tenderize it further. The idea is to mix in the seasonings you would use later right from the start.

Add the sparkling water. Sparkling water contains carbon dioxide and is mildly acidic, which helps tenderize the meat.

Massage everything together lightly, loosening the short rib, then leave it for about 20 minutes to tenderize.

While it marinates, thinly slice the 1/2 onion for the main ingredients so it cooks through easily. Slicing thinly shortens the simmering time.

Heat the pot and coat it with oil (season the pot with oil). Use about 1 tablespoon of oil.

Since the pot is hot, turn off the heat once, then add the chopped garlic and ginger along with the doubanjiang. Stir-fry gently over low heat to bring out the aroma.

Once fragrant, add the sliced onion and stir-fry. Because it is thinly sliced, it will cook through nicely while simmering.

When the onion softens, add tianmianjiang for sweetness and depth, then add soy sauce. Raise the heat slightly and stir well to dissolve and combine everything.

Once it starts bubbling, add the marinated beef along with all of the marinade. The sparkling water just becomes liquid, so add it as is. Simmer until the meat is cooked through and tender.

When the meat is nearly cooked, add a little five-spice powder for aroma. Once everything is cooked through and the onion has softened, turn off the heat and it is done. Letting it rest for 5-10 minutes lets the flavor soak into the meat and tastes even better.

Serve the rice in a bowl, top with the meat, and drop an egg on top. Sprinkle Sichuan pepper to taste.