Ingredients

2 tbsp. dashi soup stock powder

3 tbsp. soy sauce

2 1/2 tsp. mirin

3/4 tsp. sesame oil

5 c. cooked white rice, room temperature

1/2 lb. short rib slices, approximately 5 ribs

1 1/2 tbsp. soy sauce

2 tbsp. mirin

1 tbsp. sake

1 tbsp. sugar

1/2 tsp. fresh ginger

1 clove garlic, minced

1 tsp. cornstarch

1 1/2 tsp. water

1 tbsp. sesame 

1 tbsp. sesame oil

2 c. komatsuna or bok choy

Coarse salt

White pepper

1/2 tsp. white sesame seeds

Preparation

  1. Fill Molds: Place 12 (4") Mickey Mouse molds on a baking sheet lined with parchment paper. Fill each mold 1/3 of the way up with rice, and bake, 5 minutes. Set aside.
  2. Slice Meat: Thinly slice beef short rib meat, removing large pieces of fat; set aside.
  3. Cook Sauce: Combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan. Cook over medium heat for 3 minutes, until simmering.
  4. Thicken Sauce: Stir cornstarch and water in a small bowl and add to simmering liquid. Cook over medium-low heat for 1 minute, until thickened. Remove from heat.
  5. Sear Meat: In a medium skillet over medium heat, heat sesame oil until hot, 3 minutes. Sear short rib slices until browned, 1 minute per side, then add sauce. Cook until bubbly, 2 minutes.
  6. Make Sautéed Greens: In a medium skillet over medium heat, heat sesame oil until hot, 3 minutes. Cook greens until warm but still crisp, 3 minutes. Season with salt, pepper, and sesame seeds.
  7. Assemble Sandwiches: Carefully remove rice balls from Mickey Mouse molds. Place 6 rice balls on a platter. Evenly divide beef and greens among rice balls. Top with remaining rice balls.