Banner
Bookmark and Share
Build a Meal

Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

Nabe

BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

see more >>

Niku Gohan (Meat Rice)

Wednesday, June 9th, 2010
Are ya ready for meat rice? If this meat rice doesn't knock your socks off I don't know what will. This is another one of my grandmother's famous maze gohan (mixed rice) recipes. At least they are famous in my family.

It's a sweet and savory combination of thin slices of meat, caramelized onions, gobo cooked in a sweet soy sauce and mixed together with rice. I have such an urge to say "YUM-O" (watching too much Rachael Ray) but I'm gonna fight it.

Although there aren't a lot of ingredients in this dish, it does take some time to prepare. This might be something you can prepare on Sunday and have leftovers on Monday, maybe Tuesday and...

Ingredients for the Gobo Mix
2.5 cups of shredded gobo
1 teaspoon of sesame seed oil
1(1/2) cup of dashijiru or water and 1/4 tsp. of dashi powder.
3 tablespoons of soy sauce
1 tablespoon of mirin
1 tablespoon of sugar

Ingredients for the meat
0.8 lbs (380 grams) of thinly sliced sukiyaki style meat or komagiri style meat.*
1.5 cups of dashijiru or water and 1/2 teaspoon of dashi powder.
1 onion sliced thinly
1/8 teaspoon of nutmeg
1 clove of garlic minced
4 tablespoons of soy sauce
1 tablespoon of mirin
1 tablespoon + 1 teaspoon of sugar

4 cups of rice washed. See Cooking Japanese rice with an Electric Rice Cooker for directions on how to wash rice.

1) Wash the rice and fill the water up until it's just below the four in the rice cooker.
2) Wash the gobo and peel the skin using the back of your knife. (be careful not to touch your clothes after you handle gobo because it will stain your clothes)
3) Fill a large mixing bowl with water and add a teaspoon of vinegar to it. This is for aku nuki.
4) Use a sharp knife or vegetable peeler and cut/peel half an inch to an inch long pieces of gobo into the vinegar water. Turn the gobo and shave off pieces of gobo as if you're sharpening a pencil. They should end up looking like wood shavings.
5) Cut your onions and mince the garlic.
6) Heat two frying pans.
7) Drain the gobo and add 1 teaspoon of the sesame seed oil to one of the hot pan and add the gobo. Stir fry for about 1-2 minutes stirring constantly with a wooden spoon.
8) In the other pan, add 1 teaspoon of vegetable oil and add the garlic and onions. Cook until the onions have caramelized.
9) Add the dashijiru, soy sauce, mirin and sugar to the gobo and simmer for 10-15 minutes.
10) In the garlic/Onion pan, add the meat and nutmeg and stir fry until it's half cooked.
11) Add dashijiru, soy sauce, mirin and sugar to the meat pan and simmer until the pink is gone. Turn the heat off immediately.
12) Ladle out half of the sauce from the meat and put it in the gobo pan. The gobo will have simmered down and have less sauce. Stir that around and continue to simmer the gobo for a few more minutes. The gobo should be cooked soft and about the same consistency as the rice. This is why you cook the meat (which cooks fast) and the gobo separately however, you want the gobo to have a chance to absorb some of the delicious meat flavor.
13) Once the gobo is done, you can combine everything back into one pan and allow all the flavors to marry. Don't simmer any longer.
14) When the rice switch goes off, allow the rice to steam in the rice cooker for about 5 minutes. Add the meat and gobo mix but only add about 1/4 cup of the sauce into the rice and don't mix. Allow everything to steam for an additional 10 minutes.
15) After 10 minutes, mix well and make sure everything is incorporated.

*Komagiri style meat is also thinly sliced but they are the scraps of thinly sliced pieces of meat.

Gobo shavings using a knife. You can use a vegetable peeler but it's easier to controll the thickness if you use a knife.
Nikugohan-cutting gobo1

Nikugohan-cutting gobo2

They should look like wood shavings.
Nikugohan-gobo wood shavings

The perfect piece.
Nikugohan-perfect gobo piece

Komagiri style meat comes packaged like this.
Nikugohan-niku

Stir fry gobo with vegetable oil.
Nikugohan-Stir fry gobo

Stir fry onions and garlic in another pan.
Nikugohan-onions

Add the gobo sauce ingredients and simmer.
Nikugohan-simmer gobo in sauce

Add the meat and nutmeg. This is how thin the meat is.
Nikugohan-how thin the meat is

Add the meat sauce ingredients and cook until you don't see anymore pink and turn off the heat immediately.
Nikugohan-simmering the meat

The sauce should simmer down but don't let all of it burn off.
Nikugohan-reduced gobo

Ladle in sauce from the meat pan to the gobo pan.
Nikugohan-ladle soup back and forth

Add some of the gobo sauce into the meat pan.
Nikugohan-ladle soup to the meat

After the gobo is done, combine the gobo and meat and let the flavors marry. Leave the heat off.
Nikugohan-meat and gobo together

Use tongs and put the meat and gobo mix into the rice cooker with 1/4 cup of sauce and allow it to steam for 10 minutes.
Nikugohan-into the rice cooker

Mix well until all ingredients are incorporated.
Nikugohan-finished in the rice cooker

Serve a nice heaping of rice into a big bowl.
Nikugohan-served

tags: Dashijiru  Rice  Beef  Gobo 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

see more >>
Archives
Favorite Links

Now Reading