Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, b-class gourmet food from shinbashi, tokyo! beef rice bowl. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have b-class gourmet food from shinbashi, tokyo! beef rice bowl using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl:

1. Get 400 grams Beef tendon
2. Make ready 800 grams Cooked rice
3. Prepare 1/2 Onion
4. Prepare 1/2 Konnyaku
5. Get 1 block Firm tofu
6. Take 1 Green onion, red pickled ginger, shichimi chili powder
7. Take 4 Egg yolk (optional)
8. Make ready 800 ml ●Soup from boiling the beef tendon
9. Prepare 1 tbsp ●Sugar
10. Prepare 2 tbsp ●Soy sauce
11. Make ready 3 tbsp ●Mirin
12. Make ready 2 clove ●Garlic (grated)
13. Take 1 knob ●Ginger (grated)
14. Make ready 3 tbsp Miso
15. Make ready 1 tbsp Hatcho Miso
16. Prepare Used for Parboiling :
17. Get 3 slice Sliced ginger
18. Make ready 3 Japanese leek (green part)

Steps to make B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl:

1. Strain the tofu for more than 2 hours to drain completely. Cut the thickness in half and then cut those pieces in half.
2. Cut the konnyaku into 5mm thick pieces and then into 1x2cm cubes. Parboil for 5 minutes. Cut the onion into wedges.
3. Fill a pot with water and add the sliced ginger. Bring it to a boil and then add the beef tendon. Parboil for 3 minutes. Once done, place the tendons in cold water and rinse.
4. Place the tendons and 1.5L of water into a pressure cooker. Turn on the heat and pressurize for 20 minutes. Once 20 minutes is up, let the meat cook with the residual heat until the pressure is released.
5. Rinse the tendons in cold water and cut into 2cm squares. Put 750ml of the boiled juices into a pot and add the ● ingredients, the tofu, the konnyaku, and the beef. Turn on the heat.
6. Let it simmer on low heat for 15 minutes and then add the miso and hatcho miso. Simmer everything and stir. Use aluminum foil as a drop lid and cook for 10 more minutes.
7. After 10 minutes, add the onion and simmer on low heat. If the liquid has boiled down too much, add some more of the boiled meat liquid. Once the onion becomes tender, it's done.
8. Place on top of a bowl of rice and optionally top with chopped green onion, egg yolk, and red pickled ginger.
9. Ready to serve and ENJOY!

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