Beef, Egg, and Onion Rice Bowl

Name: Beef, Egg, and Onion Rice Bowl
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Beef offcuts; 2 Egg; 1/2 Onion; 50 grams Enoki mushrooms; 1 Japanese leek; 2 bowls full Plain cooked rice; 1/2 tbsp Vegetable oil; 2 tbsp Soy sauce; 1 1/2 tbsp Sugar; 2 tbsp Water

cookpad.japan @cookpad_jp

When I was a child, I used to eat leftover sukiyaki mixed with rice, like fried rice. It was so delicious that I wanted to recreate that flavor easily.

When you make the poached egg, by creating a vortex in the water by stirring it with chopsticks, the white will wrap itself around the yolk. If the white spreads out, flip it over the yolk with a fork. Use low heat, and don't let the water boil. For 2 servings. Recipe by FarmersK

When I was a child, I used to eat leftover sukiyaki mixed with rice, like fried rice. It was so delicious that I wanted to recreate that flavor easily.

cookpad.japan @cookpad_jp

When I was a child, I used to eat leftover sukiyaki mixed with rice, like fried rice. It was so delicious that I wanted to recreate that flavor easily.

Saved

Ingredients

2 servings

200 gramsBeef offcuts
2Egg
1/2Onion
50 gramsEnoki mushrooms
1Japanese leek
2bowls full Plain cooked rice
1/2 tbspVegetable oil
[A]
2 tbspSoy sauce
1 1/2 tbspSugar
2 tbspWater

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Steps

1

Make the poached egg. For every liter of water, add 2 tablespoons of vinegar and a pinch of salt. Bring the water to a boil in a pan, then lower the heat.
2

Mix the water around vigorously with chopsticks to create a vortex. Drop an egg into the vortex.
3

When the egg is poached to your preferred hardness, remove from the pot. The vinegar in the water helps firm the egg whites.
4

Cut the beef into bite-sized pieces. Remove the roots off the enoki mushrooms and cut in half. Slice the onion into wedges.
5

Heat oil in a pan and stir fry the beef over medium heat. When the beef turns pale, add the onion, and stir-fry until wilted.
6

Add the enoki mushrooms and all the ingredients under A (soy sauce, sugar, water). Mix quickly, cover with a lid and simmer for 3 minutes.
7

Remove the lid and continue cooking until the sauce has reduced down to almost nothing - and it's done.
8

Serve the rice into two large rice bowls. Ladle the sukiyaki from Step 7 on top, and sprinkle with chopped Japanese leek. Top with the poached egg. Sprinkle shichimi spice and enjoy.