番茄燒肉丼飯/Yakiniku & Tomato Donburi | MASAの料理ABC

Ingredients
番茄燒肉丼飯/炒めトマトの焼肉丼
[2人份]
牛肉片 Sliced beef—200g
清酒 Sake—3大匙
味醂 Mirin—3大匙
砂糖 Sugar—2小匙
醬油 Soy sauce—2大匙
味噌 Miso—15g
蒜頭 Garlic—2粒

牛番茄 Tomato—2個
白飯 Steamed rice—2碗
香菜 Cilantro

雞翅尖 Chicken wing tips—100g
水 Water—800cc
蒜頭 Garlic—3粒
蔥 Scallion—1支
洋蔥 Onion—1/4個
高麗菜 Cabbage—100g
醬油 Soy sauce—1小匙
鹽巴&黑胡椒 Salt  &Pepper


Preparation
Soup
(1) 100g of cabbage, cut into pieces
(2) 1/4 of onion, cut into thin slices
(3) 1 stalk of scallion, cut the white part into slices diagonally; cut the green part into rings
(4) 4 cloves of garlic, smash them with a knife
(5) 10 chicken wing tips

Instructions
Soup
(1) Put 10 chicken wing tips in the pot
(2) Add onion, garlic and white part of scallion
(3) Add 1 litter of water
(4) Turn on the stove and bring to a boil
(5) Turn to low heat
(6) Simmer for 30 minutes
(7) Remove scum
(8) Add cabbage, simmer until it softens
(9) 2 tbsp of soy sauce
(10) Salt & pepper
(11) Turn off the stove
(12) Plating

Preparation
Yakiniku & Tomato
(1) 2 tomatoes, cut a shallow cross on both bottoms
(2) Remove the calyx
(3) Skewer the tomato on a fork
(4) Turn on the stove, broil the surface until its color changes slightly
(5) Put it in ice water
(6) Peel off the skin of tomato
(7) Cut into small pieces
Marinade
(8) 2 cloves of garlic, grind into purée
(9) 3 tbsp of sake
(10) 3 tbsp of mirin
(11) 2 tsp of sugar
(12) 2 tbsp of soy sauce
(13) 15g of miso
(14) 200g of Sliced beef, cut into suitable size
(15) Place sliced beef into marinade and marinate for 5 minutes

Instruction
Yakiniku & Tomato
(1) 1/2 tsp of oil
(2) Put to medium high heat
(3) Add beef (Don't rush to flip it over at the beginning. Be patient & wait until it turns charcoal brown)
(4) Fry until golden brown
(5) Add tomato (After adding tomatoes, no need to cook it for long)
(6) Plating
(7) Sprinkle some white sesame and cilantro on top