Japanese-style Steamed Rice Bowls
Make an impression next time you entertain by serving an array of these Japanese-style steamed rice bowls. Ours are topped with beef or egg, but choose any fish, shellfish or even caviar to top your steamed rice.
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For the Rice
3 cups Spekko Long Grain White Rice
Toppings
3 Tbsp toasted sesame seeds – black and white
1 Nori sheet – cut into fine strips
2 creamy scrambled eggs
1 cup cooked Japanese-style minced beef
1 carrot, julienned
3 radishes, julienned
3 spring onions, finely sliced
Kewpie mayonnaise
Soya sauce
Ponzu sauce
Japanese-style Soboro Beef
2 tsp vegetable oil
500 g beef mince
2 Tbsp sake
2 Tbsp mirin (sweet Japanese rice wine)
1 Tbsp soy sauce
2 spring onions, chopped
Creamy Scrambled Eggs
2 eggs
3 Tbsp cream
½ tsp salt
1 Tbsp butter
Cook the rice as per the instructions on the pack.
Divide into 12 pretty Japanese bowls.
To make the beef mince: heat the oil in a saucepan, then add the beef. Cook until lightly browned, but not cooked through – about 3 minutes.
Add the sake and cook through. Then add the mirin and soya sauce and cook further until the pan is almost dry. Stir through the spring onions.
To make the creamy scrambled egg: Beat the eggs, cream and salt together. Melt the butter in a pan, then add the egg. Stir through once or twice, then take off the heat when almost cooked. Leave in the pan until needed.
Top rice bowls with the assorted toppings.