Beef And Radish Clay Pot Rice

• tempo total: 46 minutes

Ingredientes

2 1/2 cups water

1/4 ounce (7 grams) bonito flakes

1/2 ounce (14 grams) dashima (dried kelp), rinsed and broken into 2‑inch pieces

1 1/2 cups (312 grams) white rice, rinsed

8 ounces (227 grams) Korean radish, cut into 3‑inch matchsticks, 1/4 inch thick

2 tablespoons Kikkoman Hon Tsuyu soup and sauce base

12 ounces (340 grams) thinly sliced beef brisket, cut into rough 1 1/2‑inch pieces

4 teaspoons sugar

2 teaspoons minced garlic

2 tablespoons soy sauce

1/2 teaspoon black pepper

8 green onions (120 grams), sliced thin

INSTRUCTIONS (slightly summarized to fit):

Instruções

Bring water to a boil in saucepan. Remove from heat, add bonito flakes and dashima, cover, and steep 15 minutes. Strain, pressing on solids; reserve 2 cups broth.

Add rice to a Dutch oven and spread evenly. Arrange radish over top. Add reserved broth and tsuyu and bring to a boil. Reduce heat to low (medium if using electric), cover, and cook until rice is tender and liquid is absorbed, about 15 minutes. Turn off heat and let sit 10 minutes.

Meanwhile, separate beef and pat dry. Cook over medium-high heat, tossing, until just beginning to brown with some pink remaining, 3–5 minutes. Tilt skillet and blot away any liquid with paper towels. Continue tossing and blotting until no liquid remains but beef is still moist. Add sugar and garlic; toss. Add soy sauce and cook until slightly reduced and beef is glazed, about 30 seconds. Stir in pepper.

Remove from heat and lightly char edges of the beef with a kitchen torch; set aside.

Remove Dutch oven from heat. Fluff rice and radish, scraping up any nurungji. Arrange beef (with juices) over half and onions over the other half. Torch lightly to char edges, cover, and let sit 2 minutes. Gently mix before serving.