Ingredients:
- pressed barley (optional)
- kombu ( dried kelp) (also , optional)
- sudachi (if available) (a squeeze of lime would probably be an ok substitute)
Directions:
- Cook the rice (rinse if needed, add a bit of barley, about 3:1 ratio and a piece or two of kombu on top)
- Saute or grill the beef steak over very, very high heat. just sear it.
- Remove beef from heat and cube
- Serve rice in a large bowl, place beef cubes on top, garnish to taste with scallions, ginger shoyu (mix grated ginger with shoyu to taste, my taste is 1:1)
- You are all foodies, so if you can't just look at the piks and the ingredient list and whip it up, you ain't no foodie!
- Visit my blog: I /home-cooking-wagyu-steak-donburi/ posted this one on my blog the other day with some nice photos. Can you get wagyu and sudachi where you live? I am interested to find out what is available abroad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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