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Day-After-BBQ Chinese-Style Beef Rice Bowl
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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.
Ingredients for this step
Maitake mushrooms
1/2 pack (about 50-60g)
2:54
~3 min
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Ingredients
1
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.
Maitake mushrooms 1/2 pack (about 50-60g)
2:54
~3 min
2
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.
3:36
~2 min
3
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.
3:59
~1 min
4
Add the sparkling water. Sparkling water contains carbon dioxide and is mildly acidic, which helps tenderize the meat.
4:38
~1 min
5
Massage everything together lightly, loosening the short rib, then leave it for about 20 minutes to tenderize.
5:04
~20 min
6
While it marinates, thinly slice the 1/2 onion for the main ingredients so it cooks through easily. Slicing thinly shortens the simmering time.
5:42
~3 min
7
Heat the pot and coat it with oil (season the pot with oil). Use about 1 tablespoon of oil.
9:42
~2 min
8
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.
10:05
~2 min
9
Once fragrant, add the sliced onion and stir-fry. Because it is thinly sliced, it will cook through nicely while simmering.
10:37
~3 min
10
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.
10:57
~2 min
11
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.
11:15
~8 min
12
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.
11:34
~10 min
13
Serve the rice in a bowl, top with the meat, and drop an egg on top. Sprinkle Sichuan pepper to taste.
12:26
~2 min
1
Step 1
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.
Maitake mushrooms
1/2 pack (about 50-60g)
2
Step 2
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.
Beef short rib
200g
Maitake mushrooms
1/2 pack (about 50-60g)
Onion (grated)
1/4 piece
3
Step 3
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.
Sake
2 tablespoons
Sugar
1 tablespoon
Black vinegar
1 teaspoon
4
Step 4
Add the sparkling water. Sparkling water contains carbon dioxide and is mildly acidic, which helps tenderize the meat.
Sparkling water
100ml
5
Step 5
Massage everything together lightly, loosening the short rib, then leave it for about 20 minutes to tenderize.
Beef short rib
200g
Maitake mushrooms
1/2 pack (about 50-60g)
Onion (grated)
1/4 piece
Sake
2 tablespoons
Sugar
1 tablespoon
Black vinegar
1 teaspoon
Sparkling water
100ml
6
Step 6
While it marinates, thinly slice the 1/2 onion for the main ingredients so it cooks through easily. Slicing thinly shortens the simmering time.
Onion (sliced)
1/2 piece
7
Step 7
Heat the pot and coat it with oil (season the pot with oil). Use about 1 tablespoon of oil.
Vegetable oil
1 tablespoon
8
Step 8
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.
Garlic (finely chopped)
to taste
Ginger (finely chopped)
to taste
Doubanjiang
1 teaspoon
9
Step 9
Once fragrant, add the sliced onion and stir-fry. Because it is thinly sliced, it will cook through nicely while simmering.
Onion (sliced)
1/2 piece
10
Step 10
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.
Tianmianjiang (sweet bean sauce)
1 tablespoon
Soy sauce
2 tablespoons
11
Step 11
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.
Beef short rib
200g
Maitake mushrooms
1/2 pack (about 50-60g)
Onion (grated)
1/4 piece
Sake
2 tablespoons
Sugar
1 tablespoon
Black vinegar
1 teaspoon
Sparkling water
100ml
12
Step 12
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.
Five-spice powder
1/4 teaspoon
13
Step 13
Serve the rice in a bowl, top with the meat, and drop an egg on top. Sprinkle Sichuan pepper to taste.
Cooked rice
for 2 servings
Egg
1 piece
Sichuan pepper
to taste
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