Beef Rice Bowl
….I usually make and store tsuyu sauce, mat-gan-jang, udon soup base, and broth…… so when I’m busy, I can easily make dishes with just a few ingredients from the refrigerator and some sauce. I made a quick and easy beef rice bowl using udon soup base, a dish I often made for my daughters when they were growing up. This simple recipe is versatile and has been shared with many people. Sometimes, I would even bring a pot and enjoy it together while sharing stories, a delicious bowl of food… church small group meetings! Until a few years ago, we used to gather once a week to reflect on the Lord’s word, have a simple lunch together, and share good moments. Even in those grateful times, my beef rice bowl, made in a large pot and shared, brings back memories of all those faces. Anywhere, to anyone, my beef rice bowl has always been a bowl of joy. I use udon soup base mixed with water, rather than soy sauce, for a richer flavor. Thinly sliced beef is essential, but you can add mushrooms or vegetables as desired for a different taste. The soft-cooked egg is satisfying both to look at and to eat.
Servings: 2
Time: 30 minutes
Ingredients:
- 200–300 g beef ribeye, thinly sliced
- 100 g onion, sliced
- 40 g green onions, sliced
- 60 g shiitake mushrooms, thinly sliced
- 80 g enoki mushrooms, cut in half
- 2 eggs
- 100 g glass noodles(dried sweet potato noodle), soaked in cold water for 10 minutes.
- 10 tbsp udon soup base
- 400 ml water
- black pepper to taste
- 200 g steamed rice
- 1 tsp sesame oil
Cooking Instructions:
- Heat a pot over medium heat and add water, bringing it to a boil.
2. Add the soaked glass noodles to the pot and boil for 5 minutes or until softened.
3. Strain the cooked glass noodles using a strainer.
4. Place on a tray and add 1 tsp of sesame oil to coat, then set aside.
5. Heat a pan over medium-high heat and add the udon soup base and water, bringing it to a boil.
6. Start boiling; add the onion and shiitake mushrooms to the pan and sauté for 1–2 minutes.
7. Add the enoki mushrooms, beef ribeye slices, and green onions to the pan and cook for 2 minutes.
8. Add the cooked glass noodles to the pan.
9. Drop the egg into the pot, cover with a lid, and let it cook for 1 minute; then, turn off the heat.
10. Serve with steamed rice.
You can also view this recipe on Instagram.
