Serves 1
Directions
- 1Wash the rice until the water runs clear.
- 2Soak the rice in water until ready to cook later.
- 3Finely chop the carrot.
- 4Finely chop the green onions.
- 5Finely chop the garlic.
- 6Mix soy sauce, sake, mirin, sesame oil, sugar, and somi shantung (or stock powder or bouillon) well to create the seasoning mixture.
- 7Put the washed and well-drained rice into the rice cooker bowl.
- 8Add 200 ml of water.
- 9Add the chopped carrot.
- 10Spread the ground beef evenly.
- 11Add the chopped garlic.
- 12Spread the chopped garlic evenly.
- 13Add the seasoning mixture.
- 14Cook the mixture in the rice cooker just like you would normally cook white rice.
- 15Beat the two eggs well.
- 16Once cooked, pour the beaten eggs into the rice cooker.
- 17Add the chopped green onions.
- 18Wait for 20 minutes on the keep-warm mode.
- 19Mix well.
- 20Sprinkle a generous amount of black pepper.
Ingredients
- 150 g rice
- 30 g carrot, finely chopped
- 20 g green onions, finely chopped
- 1 clove garlic, finely chopped
- 1.5 Tbsp soy sauce
- 1 Tbsp sake
- 1 Tbsp mirin
- 0.5 Tbsp sesame oil
- 1.5 tsp sugar
- 1 tsp somi shantung or stock powder or bouillon
- 200 ml water
- 120 g ground beef
- 2 eggs
- To taste black pepper
Equipment
rice cookerbowl
Tips
- Heating power varies depending on the rice cooker model, so it's recommended to fill it to no more than half its capacity to avoid cooking failure.
- If using eggs safe for raw consumption, it's also delicious not to cook them too much.
- Sprinkling a generous amount of black pepper is highly recommended.
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