Man shouldn't have to live on carbohydrates alone, complex or otherwise.
Beef Donburi (serves 2 for dinner)
- 1 cups dashi
- 1/4 cup sake
- 1 yellow onion, sliced finely
- 1 small leek, roots cut off, rinsed and sliced diagonally into thin slices
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon mirin
- 250 g sliced sukiyaki beef
- Enough rice for 2 people (about 1 cup of uncooked brown rice in my world)
- 2 spring onions, roots cut off, rinsed and sliced
- Cook the rice however you normally do it. (I use a rice cooker, yay me)
- Add dashi & sake to a pot on high heat.
- Add the onion and leek and bring the mixture to the boil.
- Reduce the heat to medium and stir till the vegetables are tender, about 5 minutes.
- Stir in the soy, sugar and mirin.
- Add the beef and simmer till it is just cooked, approximately 30 seconds to a minute if the beef is defrosted, longer if it is frozen.
- Half fill 2 bowls with rice and then ladle even portions of the beef mixture on top. Garnish with the spring onion.
Soba noodles with spinach (serves 2 for lunch. You may wish to increase the portion size for dinner. Or not.)
- 250 g spinach leaves
- 450 ml dashi
- 25 ml sake
- 25 ml mirin
- 25 ml soy sauce
- 1 tsp sugar
- 100 g soba noodles
- 1 spring onion, roots cut off, rinsed and sliced
- Wash the spinach leaves and then blanch them for 30 seconds. Drain and rinse them under cold water, squeezing them to get the excess water out. Roll them up in a tea towel to absorb any remaining water.
- Boil the soba according to packet instructions. In case the instructions are in Japanese, my soba noodles took about 6-8 minutes to cook.
- Drain the soba and rinse under cold water. Distribute the noodles into 2 bowls.
- Place the dashi, sake, mirin, soy sauce and sugar in a pot and bring to the boil.
- Unroll the spinach, squeeze out any excess water and cut into bite size pieces. Lay the spinach on top of the noodles and garnish with spring onions.
- Ladle the broth mixture into the bowls and serve.