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Ingredients

⅓ bitter melon water to cover ¼ cup dashi kombu (dried kelp) 2 tablespoons soy sauce 1 tablespoon sake 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon white sugar 7 ounces beef short ribs ¼ onion, chopped 2 ounces shredded konnyaku 1 teaspoon grated fresh ginger 1 garlic scape, cut into 5 pieces 2 teaspoons water 1 teaspoon cornstarch 2 cups steamed white rice 1 teaspoon minced myoga (Japanese ginger), or to taste

Nutrition Info

556.4 calories carbohydrate: 73.8 g cholesterol: 40.4 mg fat: 18.6 g fiber: 3.2 g protein: 18 g saturatedFat: 7.8 g servingSize: - sodium: 1469.6 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

Slice bitter melon in half lengthwise and remove seeds using a spoon. Thinly slice crosswise and place in a bowl, top with enough salted water to cover. Soak for 5 minutes, drain.
Combine dashi kombu, soy sauce, sake, mirin, and sugar in a small bowl until marinade is well mixed. Place beef short ribs in a microwave-safe bowl and pour in marinade, marinate for 30 minutes.
Stir bitter melon, onion, konnyaku, ginger, and garlic scape into beef mixture.
Cook beef in the microwave for 4 minutes.
Mix 2 teaspoons water and cornstarch together in a small bowl until dissolved, stir into beef mixture.
Cook beef in microwave for 1 minute more.
Spoon rice into bowls and top with beef and myoga.

2 servings

Japanese beef rice bowl using short ribs with bitter melon.