Yoshinoya Japanese Beef Rice
1.
1. Peel the onion and cut into slices for later use. Chop the ginger for later use. Take out the fat beef and all seasonings, and steam the rice.
2.
Turn on medium and small heat, and pour soy sauce, mirin, red wine and water in order according to the order
3.
Because it is a medium-to-small fire, it may be slow to heat up, close the lid and wait patiently for about 5-10 minutes
4.
After seeing that the soup inside begins to bubble, add the fat beef and ginger (note that the fat beef should be spread out and not piled together), and then cover the lid again and wait patiently
5.
After waiting for bubbling again, stir the fat beef, then taste the taste, add steamed fish soy sauce appropriately (according to personal taste)
6.
Add onions, stir and distribute the onions evenly, and then close the lid again. Slowly get stuffy. During this time, stir the onion and fat cow until the fat cow is softened, and the onion is boiled softly, and then you can cook it
7.
Put it on the steamed rice
Tips:
All dosages can be adjusted appropriately, depending on the number of people and taste.
