Japanese Beef Bowl

Did you know the average Asian takeaway can pack up to 6 teaspoons of hidden sugar? 😲

Cut the sugar but keep all the flavour with this Japanese-style beef bowl, sweetened naturally with Natvia 100% Natural Brown Sweetener. Enjoy the rich, savoury sauce without the guilt — perfect for a quick, nourishing dinner that’s better for you and tastes incredible.

Serve with rice and a soft egg for that authentic, comforting finish.

• 120ml water  
• 1.5 tbsp sake  
• 1 tbsp mirin 
• 1 tbsp Natvia 100% Natural Brown Sweetener
• 2 tbsp soy sauce  
• 1 tsp of dashi  
• ½ onion 
• 1 garlic 
• 260g thinly sliced beef 
• Rice and egg to serve 

1. Make the broth: In a pot, combine water, sake, mirin, Natvia 100% Natural Brown Sweetener, and dashi powder. Bring the mixture to a boil, then remove from heat. Stir in the soy sauce and add a piece of kombu seaweed. Let it steep for about an hour for deeper flavor—this step is optional but highly recommended.
2. Cook the aromatics: Slice the onion into roughly 1 cm thick strips, cutting from root to tip. Add the onion slices along with minced garlic and ginger to the pot. Return to a gentle boil, then lower the heat and simmer with the lid on until the onions and ginger soften, around 3 minutes. Remove the kombu at this point.
3. Add the beef: Introduce the thinly sliced beef and a pinch of white pepper into the simmering broth. As it cooks, skim off any foam or fat that rises to keep the broth clear. When the beef is nearly cooked through (about 90%), turn off the heat and cover the pot, allowing the residual warmth to finish cooking the meat. You can serve it now or move to the next step.
4. Enhance the flavours: Let the dish cool to room temperature while covered, allowing the beef and onions to absorb the savoury broth. For even better flavour, refrigerate it overnight—just be sure to remove the hardened fat from the surface before reheating for a cleaner taste.
5. Serve: Warm the beef and broth on the stove, discarding the garlic and ginger pieces. Spoon the mixture over steamed rice, then garnish with fresh ginger slices and chopped scallions for a delicious finish.

PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES