Chigyu Cheese Beef Bowl (Printer-Friendly)
Thinly sliced beef with gooey cheese over rice in sweet-savory sauce, delivering hearty, umami-rich flavors.
# What You’ll Need to Cook:
→ Main
01 -
300 grams thinly sliced beef
02 -
2 cups cooked short-grain Japanese white rice
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1 cup shredded mozzarella or cheddar cheese
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4 tablespoons soy sauce
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3 tablespoons mirin
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1 cup dashi stock
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1 medium onion, thinly sliced
# Steps to Prepare:
01 -
Combine soy sauce, mirin, and dashi stock in a medium saucepan. Heat gently over medium heat to blend flavors.
02 -
Add sliced onions to the saucepan. Simmer until onions are soft and translucent, about 5 minutes.
03 -
Add thinly sliced beef to the pan. Gently stir to separate slices and simmer until just cooked and tender.
04 -
Spoon cooked rice into individual serving bowls. Layer beef and onions on top, allowing sauce to drizzle over the rice.
05 -
Sprinkle shredded cheese evenly over the hot beef and rice. Let the residual heat melt the cheese, or place bowls under a broiler for 1-2 minutes until cheese is golden and bubbly.
06 -
Optionally garnish with chopped green onions, sesame seeds, or onsen tamago. Serve immediately while hot.
# Extra Cooking Tips:
01 -
For best results, use beef with good marbling for increased tenderness and flavor.
02 -
Broiling after cheese application creates an appealing golden crust.
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Traditional toppings include green onions, sesame seeds, or a soft-boiled egg.