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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, b-class gourmet food from shinbashi, tokyo! beef rice bowl. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook b-class gourmet food from shinbashi, tokyo! beef rice bowl using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl:
  1. Take 400 grams Beef tendon
  2. Take 800 grams Cooked rice
  3. Get 1/2 Onion
  4. Prepare 1/2 Konnyaku
  5. Make ready 1 block Firm tofu
  6. Get 1 Green onion, red pickled ginger, shichimi chili powder
  7. Prepare 4 Egg yolk (optional)
  8. Make ready 800 ml ●Soup from boiling the beef tendon
  9. Take 1 tbsp ●Sugar
  10. Prepare 2 tbsp ●Soy sauce
  11. Make ready 3 tbsp ●Mirin
  12. Get 2 clove ●Garlic (grated)
  13. Get 1 knob ●Ginger (grated)
  14. Make ready 3 tbsp Miso
  15. Make ready 1 tbsp Hatcho Miso
  16. Get Used for Parboiling :
  17. Make ready 3 slice Sliced ginger
  18. Get 3 Japanese leek (green part)
Steps to make B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl:
  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.

So that’s going to wrap this up for this special food b-class gourmet food from shinbashi, tokyo! beef rice bowl recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!