Multigrain Rice with Demi-Sauce

Demi-Sauce Gohan
  • By
    Maki Shibata
  • Time
    15 minutes
Multigrain Rice with Demi-Sauce

We will show you a demi-sauce that can be easily prepared with a few select seasonings. No need for canned products, the sauce is made with beef and onions. Together with multigrain rice, the dish has plenty of nutrients. You will love the the sweetness of the onions and the rich flavor from the beef!

Nutrition per Serving
  • Calories
    877
  • Sodium
    684mg
  • Fat
    55.6g
  • Protein
    18.9g
  • Carbs
    68.4g
  • Fiber
    2.9g
  • Cholesterol
    109mg

Ingredients

Servings
-
2
+
Imperial
  • 0.44  lb Thin slices of beef
  • 3.53  oz Onion
  • 1.76  oz Maitake mushrooms
  • 0.35  oz Butter
  • tbsp All purpose flour
    • A
    • tbsp Red miso (aka miso)
    • tbsp Ketchup
    • 0.85  cup Soup stock (dashi)
  • bowls Coocked multigrain rice

Instructions

Step 1

Cut the beef into bite-sized pieces.
Cut onion into half an inch slices and break up maitake mushroom by hand.

Step 2

Melt butter in a frying pan over medium heat, add beef and saute. When the beef is half cooked, add the onions and maitake mushrooms in that order and saute. Add the flour, mix into the ingredients and turn off the heat.

Step 3

Mix together ingredients (A) in order from the top in a bowl. Add the mixture into the frying pan from step 2 and heat over medium to high heat. Turn off the heat when the mixture starts to thicken.

Step 4

Arrange multigrain rice on a plate and pour the sauce over it. Garnish with basil if desired.

Tips

  • Multigrain rice can be replaced with regular white short grain rice.
  • This recipe calls for Japanese dashi broth, but you can also replace your favorite soup stock.
  • Maitake mushrooms can be replaced with other mushrooms.
Maki Shibata
Registered Dietitian, Director of Emish

All smiles at the dining table! Based on her experience in food service management, nutritional counseling, and food planning, development, and sales, she now appears on cooking programs, publishes recipes and columns in publications and web media, and develops and produces menus for food manufacturers and restaurants.