Recipe of Any-night-of-the-week Beef, Egg, and Onion Rice Bowl
Hello everybody, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Any-night-of-the-week Beef, Egg, and Onion Rice Bowl. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Beef, Egg, and Onion Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef, Egg, and Onion Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef, Egg, and Onion Rice Bowl is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Beef, Egg, and Onion Rice Bowl using 11 ingredients and 8 steps. Here is how you cook it.
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
Ingredients and spices that need to be Prepare to make Beef, Egg, and Onion Rice Bowl:
- 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
- [A]
- 2 tbsp Soy sauce
- 1 1/2 tbsp Sugar
- 2 tbsp Water
Instructions to make Beef, Egg, and Onion Rice Bowl
- 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.
- Mix the water around vigorously with chopsticks to create a vortex. Drop an egg into the vortex.
- When the egg is poached to your preferred hardness, remove from the pot. The vinegar in the water helps firm the egg whites.
- Cut the beef into bite-sized pieces. Remove the roots off the enoki mushrooms and cut in half. Slice the onion into wedges.
- 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.
- 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.
- Remove the lid and continue cooking until the sauce has reduced down to almost nothing - and it's done.
- 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.
While that is by no means the end all be all guide to cooking fast and simple lunches it is very good food for thought. The expectation is that this will get your creative juices flowing so that you may prepare wonderful lunches for the own family without having to accomplish too much heavy cooking through the practice.
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