In-season vegetables can help tide you over during the cold season, so cooking expert Megumi Fujii introduces a dish you can whip right up using beef and green onions.
She uses as many as three green onions in this dish for two.
“Cook thoroughly and enjoy the soft and smooth texture of the green onion,” she says.
It is a type of dish you can cook beforehand and add to the menu on busy days.
Choose a green onion that feels firm with a clear line between the green and white portions. It is best to keep it upright, wrapped in newspaper.
The distinct smell of the onion is derived from a component in the plant that promotes the secretion of digestive juice and improves blood circulation. Serves two.
3 green onions (naganegi)
150 grams cut-off ends of beef slices (gyu-kiriotoshi-niku)
1.5 Tbsp soy sauce
3 Tbsp sake
1 Tbsp sugar
1/2 Tbsp sweet mirin sake
1/2 cup water
Bit of “shichimi-togarashi” (seven flavor chili pepper)
Chop green onion into three or four equal parts. Cut off green part of one of the green onions, slice finely, immerse in water for a short time. Remove from water and pat dry.
Pour soy sauce, sake, sugar and mirin in a pot and bring to a boil over a high medium heat. Cut up large beef ends if necessary. Add beef to pot. When it boils, remove the scum from the surface. When beef is cooked, remove. Cover the container to keep the beef from drying.
Add green onion and water to the same pot and cook for 10 minutes over medium heat with the lid on. Return meat to pot and cook without lid until most of the liquid is reduced.
Serve in bowl with sliced green onion. Sprinkle with shichimi to taste.
Green part of green onion may be used to make a savory sauce. Finely slice the onion, mix with 2 Tbsp soy sauce and 1/2 Tbsp mirin and leave in fridge for a day. Good on various dishes including boiled tofu.
Estimated time: 25 minutes (5 minutes to prepare, 20 minutes to cook)
Nutritional information (per serving): kilocalories, 280; sodium content, 2.1 grams; fat content, 13.3 grams