Beef Rice Bowl is a nourishing choice for the changing seasons. Beef and rice provide protein and carbohydrates, while ginger, umeboshi, and shiso add a light, refreshing finish.

Seasonal autumn ingredients such as mushrooms, lotus root, and butternut squash are stir-fried in HEGE, then steam-cooked in the same pot. The responsiveness of aluminum to changes in heat helps bring out the natural flavors of each ingredient.

As the season begins to call for warmer dishes, this pho is made with a broth infused with cod, ginger, and fish sauce, then finished with cilantro and lime for a clean, refreshing flavor.