MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Rice Bowl
 Categories: Beef, Japanese
      Yield: 4 Servings
 
      1 lb Onions (450 g)
      1 c  White wine
    1/2 c  Water
      1 lb Beef (450 g); thinly sliced
    3/4 c  Soy sauce
    3/4 c  Mirin
      4 tb Superfine sugar
      3 c  Hot cooked rice
           Pickled ginger (beni
           -shoga); to taste
 
  Cut the onions in half lengthwise and then slice into half moons 1/2"
  wide.
  
  In a medium-size saucepan, bring the wine and water to the boil over
  moderate heat. Add the beef and simmer for a few minutes, skimming the
  surface of the broth as it foams. Add the soy sauce, mirin and sugar
  and cover with a drop lid of aluminum foil and simmer for a few more
  minutes.
  
  Remove the lid, add the onions and again simmer until the onions are
  transparent and soft.
  
  Put the hot cooked rice into 4 bowls. Ladle the beef and onions,
  together with some soup from the pan onto each rice bowl and garnish
  with a little pickled red ginger.
  
  Tips:
  
  In this recipe we use a drop lid (otoshi buta) which is a wooden lid
  which drops inside a saucepan and sits directly on the top of the
  food. We use this cooking technique frequently as it reduces the
  amount of liquid needed for cooking and concentrates the flavor.
  These days, even in Japan, many people use a circle of aluminum foil
  instead of a wooden lid - the important thing is that this 'lid'
  rests on top of the food, in the pan.
  
  Recipe by Harumi's Japanese Cooking, Harumi Kurihara, 2006
 
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