Miso Glazed Beef & Shiitake Mushroom Bowl
Red miso and sake glazed beef strips with seared shiitake mushrooms and spinach over short-grain rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Red miso is aged longer than white, so it's saltier and more intense, which suits beef. Shiitake mushrooms seared until browned add a meaty, savory note that doubles the miso's depth.
Why this recipe works
Miso and mushrooms both contain glutamates, the compounds that make food taste savory, so pairing them gives a strong, rounded flavor without much salt from other sources.
Ingredient notes
Shiitake stems are woody; save them for stock. Sake can be swapped for dry sherry or more mirin.
Common mistakes
- Glazing the beef over high heat too long; miso burns fast.
- Washing shiitakes under running water; wipe them instead.
What to serve with it
Pickled ginger or a few cucumber slices.
Meal prep
Reheats well; spinach softens further.
More bowls like this
Cooking tips
Don't crowd the mushrooms; they need space to brown. Whisk the miso glaze well so there are no lumps.
Swaps and variations
Use cremini mushrooms. Use white miso for a milder glaze.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot.
Recipe
Miso Glazed Beef & Shiitake Mushroom Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet; medium saucepan with lid
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes, rest 10 minutes.
-
Whisk the miso, sake, mirin and honey with 2 tablespoons water until smooth.
-
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shiitakes and cook 5 to 6 minutes, until browned. Add the spinach and toss 1 minute until wilted. Transfer to a plate.
-
Add the remaining oil and raise the heat to high. Sear the beef in two batches, 1 to 2 minutes, until browned.
-
Return all the beef, add the miso mixture and toss 1 minute until glazed.
-
Divide the rice among 4 bowls, top with beef, mushrooms and spinach and scatter with scallions.
Questions
Can I cook without alcohol?
Yes. Use extra mirin plus 1 tablespoon water instead of sake.
Is miso gluten-free?
Some are; many contain barley. Check the label.
Comments