Beef Short Ribs Rice Bowl (Gyu Kalbi Don) - cooking recipe

Ingredients

1/3 bitter melon
water to cover
1/4 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
1/4 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

Preparation

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.