Japanese Inspired Ginger Beef Bowl with Pickled Shallot & Tonkatsu Mayo

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Meanwhile peel and julienne ginger. Grate carrot. Cut cucumber lengthwise and slice into half moons. Cut steak into ¹⁄₂cm wide stir fry-strips.

Peel and thinly slice shallot. Combine sliced shallot and red wine vinegar in a small bowl with the sugar, salt and pepper. Mix well to combine and set aside to pickle.

In a frypan, heat sesame oil (see tip) over medium-high until hot. Add beef, ginger and grated carrot and cook, stirring frequently, for 2-3 minutes or until lightly browned. Add oyster and soy sauce. Cook a further 1-2 minutes or until combined and beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Divide rice and beef between bowls. Add cucumber, pickled onion and edamame (edamame can be served cold or can be blanched in boiling water for a few minutes before serving).. Drizzle with tonkatsu mayo and garnish with sesame seeds.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Meanwhile peel and julienne ginger. Grate carrot. Cut cucumber lengthwise and slice into half moons. Cut steak into ¹⁄₂cm wide stir fry-strips.

Peel and thinly slice shallot. Combine sliced shallot and red wine vinegar in a small bowl with the sugar, salt and pepper. Mix well to combine and set aside to pickle.

In a frypan, heat sesame oil (see tip) over medium-high until hot. Add beef, ginger and grated carrot and cook, stirring frequently, for 2-3 minutes or until lightly browned. Add oyster and soy sauce. Cook a further 1-2 minutes or until combined and beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Divide rice and beef between bowls. Add cucumber, pickled onion and edamame (edamame can be served cold or can be blanched in boiling water for a few minutes before serving).. Drizzle with tonkatsu mayo and garnish with sesame seeds.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Meanwhile peel and julienne ginger. Grate carrot. Cut cucumber lengthwise and slice into half moons. Cut steak into ¹⁄₂cm wide stir fry-strips.

Peel and thinly slice shallot. Combine sliced shallot and red wine vinegar in a small bowl with the sugar, salt and pepper. Mix well to combine and set aside to pickle.

In a frypan, heat sesame oil (see tip) over medium-high until hot. Add beef, ginger and grated carrot and cook, stirring frequently, for 2-3 minutes or until lightly browned. Add oyster and soy sauce. Cook a further 1-2 minutes or until combined and beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Divide rice and beef between bowls. Add cucumber, pickled onion and edamame (edamame can be served cold or can be blanched in boiling water for a few minutes before serving).. Drizzle with tonkatsu mayo and garnish with sesame seeds.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Meanwhile peel and julienne ginger. Grate carrot. Cut cucumber lengthwise and slice into half moons. Cut steak into ¹⁄₂cm wide stir fry-strips.

Peel and thinly slice shallot. Combine sliced shallot and red wine vinegar in a small bowl with the sugar, salt and pepper. Mix well to combine and set aside to pickle.

In a frypan, heat sesame oil (see tip) over medium-high until hot. Add beef, ginger and grated carrot and cook, stirring frequently, for 2-3 minutes or until lightly browned. Add oyster and soy sauce. Cook a further 1-2 minutes or until combined and beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Divide rice and beef between bowls. Add cucumber, pickled onion and edamame (edamame can be served cold or can be blanched in boiling water for a few minutes before serving).. Drizzle with tonkatsu mayo and garnish with sesame seeds.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Meanwhile peel and julienne ginger. Grate carrot. Cut cucumber lengthwise and slice into half moons. Cut steak into ¹⁄₂cm wide stir fry-strips.

Peel and thinly slice shallot. Combine sliced shallot and red wine vinegar in a small bowl with the sugar, salt and pepper. Mix well to combine and set aside to pickle.

In a frypan, heat sesame oil (see tip) over medium-high until hot. Add beef, ginger and grated carrot and cook, stirring frequently, for 2-3 minutes or until lightly browned. Add oyster and soy sauce. Cook a further 1-2 minutes or until combined and beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Divide rice and beef between bowls. Add cucumber, pickled onion and edamame (edamame can be served cold or can be blanched in boiling water for a few minutes before serving).. Drizzle with tonkatsu mayo and garnish with sesame seeds.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Meanwhile peel and julienne ginger. Grate carrot. Cut cucumber lengthwise and slice into half moons. Cut steak into ¹⁄₂cm wide stir fry-strips.

Peel and thinly slice shallot. Combine sliced shallot and red wine vinegar in a small bowl with the sugar, salt and pepper. Mix well to combine and set aside to pickle.

In a frypan, heat sesame oil (see tip) over medium-high until hot. Add beef, ginger and grated carrot and cook, stirring frequently, for 2-3 minutes or until lightly browned. Add oyster and soy sauce. Cook a further 1-2 minutes or until combined and beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Divide rice and beef between bowls. Add cucumber, pickled onion and edamame (edamame can be served cold or can be blanched in boiling water for a few minutes before serving).. Drizzle with tonkatsu mayo and garnish with sesame seeds.