Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, b-class gourmet food from shinbashi, tokyo! beef rice bowl. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. B-Class Gourmet Food from Shinbashi, Tokyo! Beef Rice Bowl is something that I have loved my whole life. They’re nice and they look wonderful.

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

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

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

Instructions 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!

So that’s going to wrap this up with this exceptional food b-class gourmet food from shinbashi, tokyo! beef rice bowl recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!