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Chigyu

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Japanese

Description

Savory beef and gooey cheese unite in this Japanese rice bowl. A melty, flavourful delight you won’t resist!


Ingredients

Units Scale

Beef

  • 400 g thinly sliced beef
  • 1 small onion, thinly sliced
  • 1 stalk spring onions

Sauce

To Serve


Instructions

  1. In a large frying pan without turning on the stove, combine all sauce ingredients and mix well.
  2. Add the thinly sliced onion to the mixture, spreading it evenly in the pan to separate the layers.
  3. Place the thinly sliced beef on top of the onions, ensuring it covers them completely.
  4. Cover the pan with a lid, then turn on the heat to medium and start cooking.
  5. When the beef has browned, reduce the heat to a simmer and continue cooking, covered, for 5 minutes.
  6. Sprinkle the chopped spring onions on top and cook covered for an additional minute.
  7. Divide the cooked Japanese short-grain rice into two bowls. Drizzle some of the pan sauce over the rice.
  8. While still hot and freshly cooked, place the beef and onion mixture on top of the rice.
  9. Layer the mozzarella, Egmont, and cheddar cheese on top in that order. Allow the cheese to melt; if it doesn’t melt completely, you can use a torch or place it in an oven for a few minutes to achieve the desired melty goodness.
  10. Serve.