Ingredients

  • Serves 1 person
  • pickled daikon:

    100 g daikon (white radish, peeled and julienned)

  • 5 g salt

  • 15 g sake

  • 15 g mirin

  • 8 g water

  • 20 g honey 

     

  • sautéed japanese beef:

    15 g mirin

  • 15 g sake

  • 10 g soy sauce

  • 15 g molasses

  • 10 g rice bran oil 

  • 40 g yellow onion (chopped)

  • 170 g beef (sliced 3mm thickness and 4 - 5 cm length)

  • 40 g chicken stock

  • 5 g spring onion (chopped)

     

  • stir fried mushroom:

    10 g rice bran oil

  • 60 g king oyster mushroom (sliced)

  • 3 g sesame seed

  • 20 g tamari

  • 12 g honey 

     

  • 5 g salt

     

  • roasted pumpkin:

    140 g pumpkin (cubed 1x1 cm)

  • 15 g olive oil

  • 5 g salt

     

  • 5 g black peppercorns (crushed)

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Japanese Beef Bowl

A comforting dish that is quick and easy to prepare! This Japanese Beef Bowl is filled with thinly sliced beef that just melts in your mouth. Flavored with classic Japanese condiments such as mirin, sake and soy sauce, the mild sweetness of beef shines through with the addition of molasses. No rice is needed for this low carb alternative! Replaced instead by roasted pumpkins and stir fried mushrooms, they add an extra bite that’s guaranteed to fill you up.
  • Medium
  • 10 min
  • 20 min
  • 15 min
  • 4 steps
  • 25 Ingredients
  • Medium
  • 4 steps
  • 25 Ingredients
  • 10 min
  • 20 min
  • 15 min

Instructions

  1. Pickling the daikon

    • Put daikon, salt, sake, mirin, water and honey in a mixing bowl.

    • Give everything a thorough mix and let it pickle overnight.



  2. Cooking the beef

    • In a mixing bowl, mix the mirin, sake, soy sauce and molasses together.

    • In a pan on high heat, add oil, onions and cook for 1 minute. 

    • Add in the sliced beef and sear for 30-60 seconds. Once the beef is browned, add in the mirin mix and mix well. 

    • Add the chicken stock. 

    • Cook till mixture is slightly thickened and fragrant

    Cooking the beef


  3. Stir frying the mushroom

    • Heat pan with oil.

    • Add sliced mushroom and sauté till soft.

    • Toss in the sesame seeds, tamari, honey and cook for another 30 seconds.

    • Season with pinch of salt.  Remove from heat

    Stir frying the mushroom


  4. Grilling the pumpkin

    • On medium heat, add olive oil to a grill pan.

    • Add pumpkin, salt and pepper and grill till slightly charred.

    • Remove from heat.

    Grilling the pumpkin


Plate and Serve!

Layer the mushrooms in a bowl, add the beef and grilled pumpkin. Garnish with chopped spring onions, and serve with pickled daikon on the side.

Plate and Serve!

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Ingredients
  • Serves 1 person
  • pickled daikon:

    100 g daikon (white radish, peeled and julienned)

  • 5 g salt

  • 15 g sake

  • 15 g mirin

  • 8 g water

  • 20 g honey 

     

  • sautéed japanese beef:

    15 g mirin

  • 15 g sake

  • 10 g soy sauce

  • 15 g molasses

  • 10 g rice bran oil 

  • 40 g yellow onion (chopped)

  • 170 g beef (sliced 3mm thickness and 4 - 5 cm length)

  • 40 g chicken stock

  • 5 g spring onion (chopped)

     

  • stir fried mushroom:

    10 g rice bran oil

  • 60 g king oyster mushroom (sliced)

  • 3 g sesame seed

  • 20 g tamari

  • 12 g honey 

     

  • 5 g salt

     

  • roasted pumpkin:

    140 g pumpkin (cubed 1x1 cm)

  • 15 g olive oil

  • 5 g salt

     

  • 5 g black peppercorns (crushed)

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