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 information is for one serving.

Ingredients(Servings: 2)

400 g (14 oz.)

120 g (4-1/4 oz.)

1

1/4 bulb

2 cm (3/4 in.)

1/2 Tbsp

2

2

1 Tbsp

(A)

a dash

a dash

(B)

1 Tbsp

1/2 Tbsp

a dash

(C)

1/2 Tbsp

1/2 Tbsp

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 frying pan and saute (3).
    When it softens, add and then saute (1) and (2).
  5. Add the rice and season with (B).
    Then, add the green onions and serve in individual bowls.
  6. Beat the eggs and add (C).
  7. Wash the frying pan, then melt the butter.
    Make soft scrambled eggs using (6), and place on top of (5).