How to Cook Super Quick B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl

B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Best Donburi (Rice Bowl) in Shimbashi. The highlight of course was the all you can eat Wagyu beef portion of the meal.

Here is the best “B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl” recipe we have found until now. This will be really delicious.

Ingredients of B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl

1. It’s 400 grams of Beef tendon.
2. You need 800 grams of Cooked rice.
3. Prepare 1/2 of Onion.
4. Make ready 1/2 of Konnyaku.
5. Make ready 1 block of Firm tofu.
6. It’s 1 of Green onion, red pickled ginger, shichimi chili powder.
7. It’s 4 of Egg yolk (optional).
8. It’s 800 ml of ●Soup from boiling the beef tendon.
9. It’s 1 tbsp of ●Sugar.
10. Prepare 2 tbsp of ●Soy sauce.
11. Prepare 3 tbsp of ●Mirin.
12. It’s 2 clove of ●Garlic (grated).
13. Make ready 1 of knob ●Ginger (grated).
14. Prepare 3 tbsp of Miso.
15. It’s 1 tbsp of Hatcho Miso.
16. You need of Used for Parboiling :.
17. Take 3 slice of Sliced ginger.
18. Make ready 3 of Japanese leek (green part).

Best Donburi (Rice Bowl) in Minato.There are no reviews for Genki Tamachi Mita Miso Oden Yokosuka Local B-Kyu Gourmet, Japan yet.The neighboring area of Shinbashi is a district of much.The rice bowl, known as donburi, is one of Japan's most beloved meals and it consists of rice topped with some sort of Their menu consists only of roast beef rice bowl, steak rice bowl, and beef tendon curry.

B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl step by step

1. Strain the tofu for more than 2 hours to drain completely. Cut the thickness in half and then cut those pieces in half..
2. Cut the konnyaku into 5mm thick pieces and then into 1x2cm cubes. Parboil for 5 minutes. Cut the onion into wedges..
3. Fill a pot with water and add the sliced ginger. Bring it to a boil and then add the beef tendon. Parboil for 3 minutes. Once done, place the tendons in cold water and rinse..
4. Place the tendons and 1.5L of water into a pressure cooker. Turn on the heat and pressurize for 20 minutes. Once 20 minutes is up, let the meat cook with the residual heat until the pressure is released..
5. Rinse the tendons in cold water and cut into 2cm squares. Put 750ml of the boiled juices into a pot and add the ● ingredients, the tofu, the konnyaku, and the beef. Turn on the heat..
6. Let it simmer on low heat for 15 minutes and then add the miso and hatcho miso. Simmer everything and stir. Use aluminum foil as a drop lid and cook for 10 more minutes..
7. After 10 minutes, add the onion and simmer on low heat. If the liquid has boiled down too much, add some more of the boiled meat liquid. Once the onion becomes tender, it's done..
8. Place on top of a bowl of rice and optionally top with chopped green onion, egg yolk, and red pickled ginger..

Garnish with the sliced green tops of the scallions.Japanese Gourmet Lunch in Tokyo Ginza: Sashimi, Yamazaki Whisky, Soup, Salmon, Surf Clam, Wagyu Beef Steak, Garlic Fried Rice prepared Teppanyaki style, and.Unlike guidebooks that introduce already heavily advertised and publicized restaurants, we introduce restaurants that are chosen.

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