Gyudon / beef bowl

Quick, fuss-free and yummy Gyudon.

serves 4


Ingredients:
1 lb. thinly sliced beef (available at Asian market)
1 onion, sliced 1/4 inch thick
3 Tbs. soy sauce
3 Tbs. Mirin
1 Tbs. sugar
2 Tbs. vegetable oil


Directions:
In a bowl, combine the soy sacue, Mirin and suger and stir well.
Heat a fry pan over medium heat, pour in the vegetable oil. Add the onion and stir-fry for about 2 minutes. Add the beef and cook until the meat color will turn to almost brown about 1 minute. 
Pour the combined mixer into the fry pan and cook a few minutes.
Place warm cooked rice in individual bowls. Cover up the rice with cooked beef and onion. Garnish with Mitsuba or Kaiware.

tuna tataki with lemon zest rice

Simple and sumptuous main dish for lunch or dinner.

Serves 4


Ingredients:
1 lb. boneless skinless tuna fillet
4 cups cooked short grain rice
2 Tbs. lemon zest
4 Tbs. chopped scallion
1 sheet Nori sheet, break into small pieces with hands
a pinch of sea salt, black pepper 


For tuna marinade
2 Tbs. soy sauce
1 Tbs. Japanese Sake
1 Tbs. sesame oil
1/2 tsp. sugar
1 clove garlic, crushed


Directions:
Whisk all the tuna marinade ingredients and transfer the marinade with the tuna in a ziploc. Refrigerate for 30 minutes. Take it out from the refrigerator at leaset 5 minutes before you cook the tuna.
Take out the tuna from the ziploc and pat it with paper towel. Sprinkle with salt and pepper each side of the tuna. Briefly sear both sides of the tuna in a little sesame oil.

In a nonstick saute' pan over medium-high heat, arrange the tuna in the pan and sear, turning once, about a minute per side. Transfer to a cutting board and cut into 1/8-inch strips.

Mix cooked warm rice with lemon zest with a rice paddle or flat wooden spoon. Place the rice in a bowl and arrange the tuna slices on top, sprinkle with the chopped scallion and Nori. serve with soy sauce.