Beef Shogayaki with rice


Japanese pearl rice100 g
Beef3 to 4 slices (about 250 g)
Peking scallion1/4 stem
Grated ginger1 tsp
Grated garlic1/2 tsp
Teriyaki sauce3 Tbsp
Chicken stock2 Tbsp
Mirin (Japanese sweet rice wine)1 Tbsp
Ginger juice2 Tbsp
Sake (Japanese rice wine)1 Tbsp
Spring onion (finely chopped)a little
Sesamesa little
Pickled gingera little


1Rinse the rice. Cook the rice. Cut the Peking scallion into several sections. Set aside.
2Stir fry grated garlic and ginger until fragrant. Add Peking scallion and fry until golden. Sizzle sake.
3Add teriyaki sauce and chicken stock. Bring to the boil and put in the sliced beef. Cook for about 1 minute. Add mirin and ginger juice at last. Bring to the boil.
4Arrange steamed rice on a plate. Put sliced beef over the rice. Dribble sauce over. Arrange finely chopped spring onion, sesames and sushi ginger on top. Serve.