Beef sauté bites with rice

Beef sauté bites with rice

Published on 08/04/2016 | In By

[google-translator]

Beef sauté bites with rice (ひとくち牛肉のせライス)

Here in Switzerland there are often “apéro” parties. It’s like a drinks party with nibbles, and is normally standing style, it’s more casual than sitting at a table. The word “apéro”, the food and the style might be translated as “otumami” in Japanese. But there are many different cultures, it can not be translated exactly. Otumami is usually accompanied with alcohol. It’s normally a salty nibble, it could be vegetable, fish, meat or egg, but not usually with rice.

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I often see “sushi” is at apèros, but with rice is rarely used for apèros in Japan. So this is an idea for another nibble with rice for apéros.

The red ginger is Beni-shôga (紅生姜：べにしょうが). It has a sour taste. It works very well with this beef recipe, as does the colour.

[google-translator]

Ingredients

  • 650g Cooked Japanese rice (300g dry rice)
  • 200g Beef (I use "parisienne") slice thin
  • 1/2 Onion : thin sliced
  • 1cm Ginger : thin sliced
  • 2 tbsp Soy sauce
  • 1 1/2 tsp Mirin
  • 1 tsp Honey
  • 1 tsp Sake (Japanese rice wine)
  • 1tbsp Sesame
  • Beni shouga for decoration (Japanese red pickled ginger)

Instructions

  1. Slice the onion into thin slices and chop the ginger finely. Cut the thinly sliced beef into narrow strings (cut perpendicular to the fiber)
  2. Put onion and ginger in a small pan, then stir on a medium heat them until wilted. Add sake, mirin and honey, cover and cook a for few minutes on a medium heat. Then add soy sauce into the pan and cook until all the liquid is absorbed. Set aside.
  3. While the rice is still warm add the sesame and mix. Keep it warm.
  4. Spread cling film on a table then place the rice in a line along the film ready to roll. Roll it out to make a long rice "stick". (This is a similar method to maki sushi).
  5. Cut the wrapped rice stick into 8 pieces (it's possible to cut an unwrapped rice stick, but it's pretty difficult...). Put the sautéd beef on the top of the rice sections, and decorate with ben ishouga (red pickled ginger).