This is an adaptation of one of my favorite recipes from my favorite cookbook (Let’s Cook Japanese Food!). It is easy. It is delicious. It has alcohol in it. It is Japanese. What else could one want?
2 lb thinly sliced beef
3/4 C soy sauce
1 C wine (any will do—I used merlot)
1 C sake
1 T ginger juice (removed from a jar of grated ginger)
1 t ginger (somewhat inevitable when fishing the juice out of the ginger jar)
1/2 C sugar
2 onions, sliced
2 cloves garlic, minced
1 T salt
Beef broth or hot water to fill
2 C rice
4 C water
1. Put everything in your crockpot. Put on high for 3 hours.
2. After the beef is done, make the rice. Put the rice and water into a covered pot over high heat. When the water boils, turn the heat to low or medium (whatever works to keep it simmering). After 15 minutes, turn off the heat. Allow the pot to sit, covered, for another 15 minutes.
3. Serve in a bowl—a scoop of rice, topped with some of the broth and a scoop of the meat and onions. Enjoy!