Ground Meat And Burdock Root Over Rice Food

GYUDON (JAPANESE BEEF RICE BOWL)

Steps:

• Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.
• First, thinly slice the onion.
• Next, cut the green onions diagonally into thin slices.
• Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.
• In a large frying pan (do not turn on the heat yet), add the dashi, sake, mirin, soy sauce, and sugar. Mix to combine.
• Next, add the onion slices and spread them throughout the pan, separating the onion layers.
• Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.
• Cover the pan with a lid and start cooking over medium heat.
• When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.
• Sprinkle the green onions on top and cook covered for another minute. If you like to add beaten eggs, you can add at this step (or refer to my Tanindon recipe).
• In a large donburi bowl, add the steamed rice and drizzle the remaining sauce on top.
• Put the beef and onion mixture on top. If you'd like, drizzle the remaining sauce on top. Top with the pickled red ginger. Enjoy!

KIMBAP (OR GIMBAP)

Steps:

• Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.)
• Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2 - 3 minutes.
• Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with the sesame oil and salt.
• Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
• Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).
• Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.
• Cut the fish cake lengthwise into 3/4-inch thick strips. Heat the pan with a little bit of oil over medium heat. Stir fry with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.
• Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker.
• While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
• Put a gim sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed sheet, using a rice paddle or your fingers preferably.
• Lay the prepared ingredients on top of the rice.
• Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
• Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
• Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch thick bite sizes.

GROUND MEAT AND BURDOCK ROOT OVER RICE

Steps:

• Peel burdock root and cut it into long, thin diagonal strips (or 2 inch matchsticks) and soak in water (can add a touch of vinegar, but it's not necessary). Change the water a few times until clear.
• Start to cook the ground meat with ginger and garlic and then add the drained burdock root and stir-fry.
• Add the cooking sake, water, and soy sauce (note: don't add mirin yet - high sugar content can cause your dish to burn, so it goes in near the end), cover with a lid, and boil down for about 12 minutes. Add the mirin and cook for about another 3 minutes.
• While the above is cooking down, if you are doing the fried cabbage and rice option instead of plain rice, heat the sesame oil and add cabbage and rice and fry up until the cabbage is just starting to brown.
• Serve the burdock root and meat mixture over rice (or fried cabbage and rice) and add chili powder to taste.

KINPIRA GOBO (BRAISED BURDOCK ROOT)

Steps:

• Peel the burdock root and julienne it (matchstick size) into very thin strips.
• Soak the burdock matchsticks in water for 30 minutes and drain well.
• While the burdock is soaking, peel the carrot and julienne it into matchsticks of a similar size as the burdock root.
• Put vegetable oil in a frying pan and put it on high heat.
• Add burdock sticks and fry for a couple minutes.
• Add carrot sticks in the hot pan and fry for one to two minutes, moving the vegetables around constantly.
• Add all remaining ingredients in the pan and stir well.
• Remove from heat and serve!