Beef and Rice Topped with Eggs

Beef and Rice Topped with Eggs

Uses soy sauce and mirin for a traditional Japanese flair.

Cooking time
20 minutes
Calories
626kcal
Sodium
0.8g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

120 g (4-1/4 oz.)

1/4 bulb

2 cm (3/4 in.)

1/2 Tbsp

2

1 Tbsp

(A)

a dash

a dash

(B)

a dash

(C)

1/2 Tbsp

  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Directions

  1. Lightly sprinkle the beef with (A).
  2. Cut the eringi mushroom into 3 cm (1-1/4 in.) lengths, then cut into thin slices.
  3. Thinly slice the onion, and cut the carrot into thin 1 cm (1/2 in.) squares.
  4. Heat the olive oil in a fry pan and saute (3). Once softened, add and then saute (1) and (2).
  5. Add in the rice and season with (B). Next, add in the green onions and serve in separate bowls.
  6. Beat the eggs and add in (C).
  7. Wash the fry pan, then melt the butter. Make soft scrambled eggs using (6), and place on top of (5).
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