I am lucky to have such an inspirational husband. Recently we went on the hunt to find an Asian grocery store here on the coast. We googled them and wrote down all the address of places. We spent a day of it. I had woken up that morning with a hang-over and was craving a bowl of rice for breakfast. “You know the one, like we ate in Japan, Roy” I said to him. With us both not wanting to make the mission to Brisbane we had to solve our need for Asian delights here on the coast.
We piled in the car with our list of six address in search of finding a store that would tick all the boxes along with finding sliced beef for this recipe.If you would like to read about the two places we found on the coast that do actually sell Asian groceries – Click Here. That is right two places out of six. Most of the places had changed business or just sell Chinese takeaways. In the end we found what we were looking for. It beats driving to Brisbane just to get some seaweed stock, dumpling wrappers, pickled vegetables and thinly sliced beef.
The first part of our honey moon was to Japan and we landed in Tokyo to meet up with Roy’s best friend and fiancé. They took us out for dinners and showed us where to get breakfast – yes even English speakers like us could walk into a ‘rice bowl’ establishment and order off the menu. Ok, they do have pictures for you to point at, onegai shimasu. So we were not completely lost. Rice bowls are popular and they have many chain restaurants that sell them. The standard is to have your beef over steamed rice and on the side you have; pickled ginger, pickled vegetables and a small bowl of miso. For those who are more adventurous like Roy and I one day we had one with a raw egg. I am now scarred by this experience, I don’t know if the rice was not hot enough or the egg was just raw but it didn’t cook at all and was runny, then made a funny sound when I stirred it with my chopsticks. The egg whites were a little foamy, mostly due to my over stirring in hopes it would cook a little. Eating it was a whole new level of gross – I ate the beef and only touched on the rice, the sliminess was just too much for my western mind to get over.
Have you ordered something and regretted it because you could not eat it?
Mind you this recipe is super yummy and it lasted for three breakfasts in our household.
- 2 cups of water
- 2 tbsp Shimaya (Japanese Soup Stock)*
- 2 medium onions, thinly sliced
- 800gm thinly sliced beef*
- ¼ cup sugar
- ½ cup mirin
- ⅔ cup soy sauce
- 1 tsp fresh ginger, grated
- Steamed rice
- Shredded ginger
- Daikon, thinly sliced (optional)
- Shallots, thinly sliced
- Place the water, shimaya, and onions into a large saucepan and boil for 3minutes
- Add the beef, sugar, mirin, soy sauce and stir. Bring to the boil and simmer for 5min.
- Add the fresh ginger and simmer for another 5 min or until the onions have become transparent.
- Serve on a bowl of steamed rice with shredded ginger, daikon and thinly sliced shallots.