Cold Dishes

Yoshinos Japanese Beef Cover Poured Rice Niu Meng

There are many chain stores selling Niu Meng in Japan, but I like the taste of Yoshino best. Although most of the Niu Meng restaurants are middle-aged uncles, as a woman, I will not hesitate to order a bowl of Niu Meng and a steamed soup, which is still very memorable in my school days.

Food Material List

  • 1 Fat cattle slices 300g
  • 2 onion 2
  • 3 ginger 10g
  • 4 Material for soup base
  • 5 water 400ml
  • 6 Japanese cooking wine or sake 100ml
  • 7 Japanese thick soy sauce 40ml
  • 8 Sugar 30g
  • 9 Juice powder 2G
  • 10 salt 1g
  • 11 Other materials
  • 12 Hot rice Appropriate amount
  • 13 Japanese Red Ginger Appropriate amount
  • 14 Shichimitougarashi Appropriate amount

Operational steps

  • 1 This is the material for boiling beef moulding head. It is not necessary to use it today.
    Yoshinos Japanese Beef
  • 2 Cut onions into 6-7mm strips.
    Yoshinos Japanese Beef
  • 3 Grind ginger into ginger paste and set aside.
    Yoshinos Japanese Beef
  • 4 Pour all the seasonings into the pot and boil.
    Yoshinos Japanese Beef
  • 5 Add the chopped onions and cook over medium and small heat until soft and fragrant.
    Yoshinos Japanese Beef
  • 6 Cook to this extent.
    Yoshinos Japanese Beef
  • 7 Fat beef slices are put in clear water so that the meat will not stick together when put into the pot.
    Yoshinos Japanese Beef
  • 8 Remove the boiled beef and put it in the pot.
    Yoshinos Japanese Beef
  • 9 Cook over a small fire and spread the meat gently with chopsticks.
    Yoshinos Japanese Beef
  • 10 After the meat is scalded, ginger paste is added.
    Yoshinos Japanese Beef
  • 11 If there is any blood foam, it should be fished out in time.
    Yoshinos Japanese Beef
  • 12 Cover the pot and simmer for 5 minutes.
    Yoshinos Japanese Beef
  • 13 Put some rice in the bowl.
    Yoshinos Japanese Beef
  • 14 Pour boiled beef on it. Red ginger and seven-flavored tangxinzi can be added according to personal taste.
    Yoshinos Japanese Beef
  • 15 I like to put some red ginger and Tang Xinzi, so it tastes not greasy, very delicious ~and then a bowl of flavor soup ~
    Yoshinos Japanese Beef

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