Beef and Rice Topped with Eggs
Uses soy sauce and mirin for a traditional Japanese flair.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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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
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Lightly sprinkle the beef with (A).
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Cut the eringi mushroom into 3 cm (1-1/4 in.) lengths, then cut into thin slices.
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Thinly slice the onion, and cut the carrot into thin 1 cm (1/2 in.) squares.
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Heat the olive oil in a fry pan and saute (3). Once softened, add and then saute (1) and (2).
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Add in the rice and season with (B). Next, add in the green onions and serve in separate bowls.
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Beat the eggs and add in (C).
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Wash the fry pan, then melt the butter. Make soft scrambled eggs using (6), and place on top of (5).
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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