お肉をたっぷり食べたいあなたへ！川越流牛丼

■Ingredients (serves 4) Beef belly 400g Onion 1.5 Dark soy sauce 100cc Light soy sauce 50cc Cane sugar 2 tablespoons Adjust to taste Cooking sake 50cc Mirin 100cc Pinch of salt 1 teaspoon of powdered dashi 600cc of water 10g of ginger 2 cloves of garlic Salad oil to taste ■How to make ① Slice 5g of ginger and all of the garlic, finely chop the remaining 5g of ginger, and cut the onion into 5mm pieces ② Put plenty of water (not included in the recipe) and sliced ​​ginger and 1 clove of garlic into a pot and turn on the heat ③ When ② boils, turn off the heat, add the beef and boil briefly ④ Drain ③ in a colander and lightly rinse with water ⑤ Add a small amount of salad oil to the pot, add half the onion and a pinch of salt, and brown it ⑥ Add the remaining onion, 600cc of water, dark soy sauce, and light soy sauce to ⑤ Add oil, cooking sake, mirin, and brown sugar, cover, and bring to a boil. ⑦When ⑥ boils, add chopped ginger, remaining garlic, and granulated soup stock, and simmer on low heat for 5-10 minutes. ⑧Add ④ to ⑦, and when it boils, simmer on low heat for 5 minutes. ⑨Remove the lid, turn off the heat, and leave for 5-10 minutes. ⑩Taste and add brown sugar to taste. ⑪Put rice and ⑩ in a bowl, and top with egg yolk, pickled ginger, green onion, and shichimi pepper to taste. ~Toppings (as desired)~ Pickled ginger, green onion, egg yolk, shichimi pepper, etc. ◇Sub-channel "Kawagoe Chef Daze."    / @kawagoechef_daze   ＼Kawagoe Chef's radio show "Goeraji" has started! ／ ◇Official X Account It's Chef Kawagoe. https://x.com/kawagoechefdayo ◇Official TikTok   / kawagoechefdayo   ◆Contact [email protected] https://www.7th-inc.com/ ◆Staff Planning: Kawagoe Tatsuya, Araki Syacho Produced by: Araki Syacho Composition/Editing Supervisor: Hanaya Yuu Editing: Tsukamoto Emi Filming/Lighting: Koyama Kei Promotion/Support: Murami Cuisine Supervision: Kawagoe Tatsuya Production: 7th Inc. -------------------------------- #BeefBowl #Cooking #Recipe #ChefKawagoe