Move over grill. The oven gives new life to these baked steaks.
1 onion (4 oz, 113 g)
2 green onions/scallions
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
3 large eggs (50 g each w/o shell) (beaten; optional)
For the Sauce
1 Tbsp sugar (adjust according to your preference)
2 Tbsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)
2 Tbsp mirin (substitute with 2 Tbsp sake/water + 2 tsp sugar)
3 Tbsp soy sauce
Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3″ (7.6 cm) pieces.
Heat the oil in a large frying pan over medium heat and cook the onion until tender, about 3-5 minutes.
Add the meat and sugar to the pan, and cook until meat is no longer pink.
Add sake, mirin, and soy sauce.
Reduce the heat and simmer for 3-5 minutes.
If you like to add the egg, slowly drizzle the beaten egg over the beef. Cook covered until the egg is almost done (don’t overcook it). Remove from heat.
In a large donburi bowl, add steamed rice and put the beef and egg mixture on top. If you’d like, drizzle over remaining sauce. Top with green onion and pickled red ginger.
CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE
Foods You Don’t Need to Refrigerate
- Maple Syrup (or commercial pancake syrup)
- Peanut Butter (if stored in a dark dry place)
- Jams & Jellies
- BBQ Sauce
- Butter (In a dark place like a butter dish)
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