In fact, the real beef rice is not long in Japanese history, and it is certainly not brilliant. It started from a snack bar. Probably 1899, there was a fish market near Japan Bridge in Tokyo. In order to revitalize the business, a snack bar owner named Matsuda Rongji simplified the popular Sukiyaki at that time according to the characteristics of eating in the fish market, and only kept the fat beef slices, shallots and eggs mixed with rice, which is the predecessor of the current beef rice. And this uncle Song Tian's hometown is from Yoshinomachi, Nara, so he called his shop "Yoshinoya". Who would have thought that this name would go out of China and become famous all over the world later?

Best with carrots and broccoli.

There are many ways to cook fat beef rice at home. For example, rice needs short rice and tastes soft and glutinous, which is also a common variety of Japanese rice. Less delicious rice needs to be washed and soaked many times, so it is easier to taste and has elastic taste; The authentic beef rice has to be stewed with Japanese stock (juice), which is mellow and full of flavor, unlike monosodium glutamate, which generally has a strong stimulating taste and so on. But if it's too much trouble, many people will flinch. It's just a convenient meal to satisfy their hunger. Why bother? Then I recommend a good way for everyone, simple stewing and accurate seasoning, 15 minutes can make you eat fresh, delicious, sweet and salty beef rice.

Eating only fat cows is also very satisfying.

Production time: 15 minutes.

Suitable for the crowd: people who like to eat fat beef, friends who want to get a quick introduction to Japanese food, and lovers of midnight snack or lunch.

Actual evaluation: the fat beef is tender and delicious, the onion is soft and sweet, and the soup is soaked with rice, which is salty and palatable. It is really good that a meal can be so quick, simple and delicious.

material

Ingredients: 200 grams of beef slices and half a white onion.

Seasoning: sauce 1 spoon (1 5g), Shao Shao juice 1 spoon (15g), rice wine1spoon (15g).

method of work

1, preparation: the fat beef is frozen, the onion is peeled and cut into pieces, and a compound juice with fresh and sweet taste is prepared with sauce and rice wine.

2. Cooking: Pour half a pot of water into the small casserole, first cook the onion until it changes color, then add the fat beef slices and continue to cook on high fire 1 minute.

3. Seasoning: Turn to low heat, skim off the floating foam, pour in the mixed juice, stir well, and continue to turn to high heat.

4. Finish: stew over high fire 1 min. After collecting the juice slightly, turn off the fire, pour the soup and meat on the rice and start eating.

Tips

1, this dish is very simple to make, so it's best to cook the rice in advance, otherwise you can only eat fat beef.

2. Zhaoshao juice is also an essential sauce for Japanese cuisine. It is used to replace the white sugar and miso in the original fat beef rice, and the broth and soy sauce are replaced by sauce.

3. Friends who like to eat parsley and chopped green onion can add it at will after turning off the fire, and another hot spring egg is also an excellent match.