Servings: 2
Calories: 194kcal
Ingredients
- 2 tablespoons mirin
- 2 tablespoons light soy sauce
- 120 ml dashi homemade or made from powder
- 100 g beef finely sliced
- 0.5 medium onion thinly sliced
- 2 eggs lightly beaten
- A few sprigs mitsuba or thinly sliced scallions
- 2 bowls hot Japanese rice cooked
Procédé
- Combine the mirin, soy sauce, and dashi in a small skillet (18–20 cm). Bring to a gentle simmer and boil for 30 seconds to cook off the alcohol.2 tablespoons mirin, 2 tablespoons light soy sauce, 120 ml dashi
- Add the onion and simmer until translucent.0.5 medium onion
- Add the beef, spread it out, and cook just until the color changes, taking care not to overcook so it stays tender.100 g beef
- Pour in half of the eggs; cover and cook over low heat until the surface is just set.2 eggs
- Pour the remaining eggs over the center, cover again, and cook for a few seconds, leaving the eggs slightly runny.
- Slide everything over the hot rice and garnish with mitsuba or scallions; serve immediately.2 bowls hot Japanese rice, A few sprigs mitsuba
Notes
- Overcooking will make the beef tough; remove the pan from the heat as soon as the second addition of egg is half set.
- In Kansai households, slices of fish cake can replace the beef to make kinō-don (“leaf bowl”).
Nutrition
Calories: 194kcal | Féculents: 4g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Graisses trans: 0.01g | Cholesterol: 194mg | Sodium: 350mg | Potassium: 291mg | Fiber: 1g | Sugar: 2g | Vitamin A: 248IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg
As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !