番茄燒肉丼飯/Yakiniku & Tomato Donburi | MASAの料理ABC

Ingredients 番茄燒肉丼飯/炒めトマトの焼肉丼 [2人份] 牛肉片 Sliced beef—200g 清酒 Sake—3大匙 味醂 Mirin—3大匙 砂糖 Sugar—2小匙 醬油 Soy sauce—2大匙 味噌 Miso—15g 蒜頭 Garlic—2粒 牛番茄 Tomato—2個 白飯 Steamed rice—2碗 香菜 Cilantro 雞翅尖 Chicken wing tips—100g 水 Water—800cc 蒜頭 Garlic—3粒 蔥 Scallion—1支 洋蔥 Onion—1/4個 高麗菜 Cabbage—100g 醬油 Soy sauce—1小匙 鹽巴&黑胡椒 Salt &Pepper Preparation Soup (1) 100g of cabbage, cut into pieces (2) 1/4 of onion, cut into thin slices (3) 1 stalk of scallion, cut the white part into slices diagonally; cut the green part into rings (4) 4 cloves of garlic, smash them with a knife (5) 10 chicken wing tips Instructions Soup (1) Put 10 chicken wing tips in the pot (2) Add onion, garlic and white part of scallion (3) Add 1 litter of water (4) Turn on the stove and bring to a boil (5) Turn to low heat (6) Simmer for 30 minutes (7) Remove scum (8) Add cabbage, simmer until it softens (9) 2 tbsp of soy sauce (10) Salt & pepper (11) Turn off the stove (12) Plating Preparation Yakiniku & Tomato (1) 2 tomatoes, cut a shallow cross on both bottoms (2) Remove the calyx (3) Skewer the tomato on a fork (4) Turn on the stove, broil the surface until its color changes slightly (5) Put it in ice water (6) Peel off the skin of tomato (7) Cut into small pieces Marinade (8) 2 cloves of garlic, grind into purée (9) 3 tbsp of sake (10) 3 tbsp of mirin (11) 2 tsp of sugar (12) 2 tbsp of soy sauce (13) 15g of miso (14) 200g of Sliced beef, cut into suitable size (15) Place sliced beef into marinade and marinate for 5 minutes Instruction Yakiniku & Tomato (1) 1/2 tsp of oil (2) Put to medium high heat (3) Add beef (Don't rush to flip it over at the beginning. Be patient & wait until it turns charcoal brown) (4) Fry until golden brown (5) Add tomato (After adding tomatoes, no need to cook it for long) (6) Plating (7) Sprinkle some white sesame and cilantro on top