Although this dish is usually made with thinly shaved beef – a uniquely Japanese cut – you don’t need to get that fancy kind. It will still taste good if you make it from a simple – and more available – steak. Store the steak in the freezer, and when ready to make this dish – let it thaw for a half an hour or so. The insides should still be frozen, but it should have softened enough for you to slice thin, uniform pieces.
1 tablespoon cooking oil
1 onion, cut into medium-size strips
½ white part of leeks, cut into medium-size strips
½ pound thinly sliced beef, cut into small, bite-sized strips
½ 3.5 oz container of shimeji mushrooms, washed with ends cut off
2 tablespoons cooking sake
1 ½ teaspoons white sugar
1 ½ tablespoon mirin
2 tablespoons soy sauce
1 ½ teaspoons kombu dashi granules
Chopped green onions to garnish (optional)
2 cups (or more) cooked rice
1. In a large deep frying pan, add the cooking oil and sauté the onion and leeks on medium-low to caramelize them.
2. Once they have softened and begun to turn a delicate shade of brown, add the beef.
3. Continue to sauté the mixture, and once the beef has begun to turn brown, add the shimeji mushrooms. Stir gently every few minutes, ensuring that the onions do not burn and that the mushrooms are caramelizing.
4. Once the beef is appropriately cooked, add sake, sugar, mirin, and soy sauce to the beef. Stir to combine.
5. Sprinkle kombu granules atop the beef and add ½ cup of water. Bring the mixture to a boil, and then simmer on low for 10-15 minutes, or until the mixture has reduced and thickened.
6. Add the peas and stir until cooked through.
7. Serve atop hot cooked rice, garnish with green onions, if desired.