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  • 2人份
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200g thinly sliced beef
200-250g bean sprouts
100g pea shoots
400g cooked japanese rice
2 tbsp soy sauce
2 tbsp vinegar
2 tbsp mirin
2 tbsp sesame oil
2 tbsp yuzu citrus juice
2 tbsp sesame paste
pinch of shichimi chilli pepper (optional)


  1. Bring a pot of water to the boil. Add a sprinkle of salt, then simmer the bean sprouts and pea shoots for 1-2 minutes. Rinse with water and dry well.

  2. Oil a frying pan and cook the beef on both sides until browned.
  3. In a separate bowl, mix together soy sauce, vinegar, mirin, sesame oil, citrus juice and sesame paste to make a ponzu dressing.
  4. Divide cooked rice equally into two serving bowls. Top with bean sprouts and pea shoots before placing beef on top. Finish with a drizzle of ponzu dressing and a sprinkle of shichimi chilli pepper for a little heat.


- Not a fan of beef? No problem. This recipe works just as well with other thinly sliced meats. Try it with pork or lamb.