Rice Bowl with Tofu and Marbled Beef
Main Dishes | Author's cuisine
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
1
Description
This rice bowl, inspired by Chef John Smith from a popular American restaurant, resembles deconstructed sushi, and the method of assembling it showcases much of the Pan-Asian tradition. First and foremost is the typical Asian treatment of meat, which is sliced thinly and briefly immersed in boiling water for just a couple of seconds, preserving a semi-raw texture. Secondly, the tofu is lightly marinated in a complex broth made from apples, mirin, and seaweed before being added to the bowl of cooked rice, acquiring a distinctly seafood flavor. In the same broth, spinach greens and shiitake mushroom caps are blanched. Finally, a poached egg is placed on top of this spicy-sweet-sour medley, ensuring that when broken, its warm, flowing yolk envelops both the meat and the vegetables.
Ingredients
- Rice - 5.3 oz
- Striploin steak - 1.8 oz
- Tofu - 1.4 oz
- Chicken Egg - 1 piece
- Shimeji mushrooms - 0.7 oz
- Leek - 0.4 oz
- Scallions - 0.4 oz
- Spinach - 0.4 oz
- Sesame bun - 0 oz
- Soy Sauce - 1 fl oz
- Mirin - 1 fl oz
- Sugar - 0.9 oz
- Granny Smith apples - 1.1 oz
- Kombu Seaweed - 0.2 oz
Step by Step guide
Step 1
Prepare the broth. Pour 200 ml of water into a saucepan, add soy sauce, mirin, sugar, apple wedges, and kombu seaweed. Bring to a boil and simmer on low heat for 30 minutes.
Step 2
Cook the rice until tender without salt and spices.
Step 3
Prepare a poached egg.
Step 4
Slice the leek into rings about 1 cm thick, cut the green onions into 5 cm pieces, quarter the shiitake caps, and cut the tofu into rectangles measuring 5x3 cm.
Step 5
Slice the beef very thinly against the grain.
Step 6
Pour 100 ml of broth into a saucepan, add the leeks and shiitake mushrooms, bring to a boil, then reduce the heat to low and cook for 5 minutes.
Step 7
At this time, place the cooked rice (150 g) into a serving dish, then use a slotted spoon to add the leeks and shiitake mushrooms from the broth to the rice.
Step 8
Add the green onions and spinach to the boiling broth, cook for 1 minute, then remove them and place them in a bowl.
Step 9
Increase the heat and add the beef slices for 5-7 seconds: as soon as the meat changes color, immediately remove it and transfer it to the bowl with rice and vegetables.
Step 10
Top with a poached egg and sprinkle with sesame seeds.
Step 11
Strain the remaining broth and serve it separately.
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