Japanese Beef-and-Rice Bowls
with Pickled Cucumbers and Sesame Fried Eggs
Ingredients: Shaved beef steak • Calrose rice • Cucumber • Yellow onion • Carrots • Grade A egg • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Snow peas • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Rice vinegar (rice vinegar, sugar, salt) • Black sesame seeds • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shaved Beef
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
1 unit(s)
Yellow Onion
2 unit(s)
Green Onion
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Sesame, Fish, Wheat, Milk, Egg, Mustard, Tree nuts, Soy)
2 unit(s)
Beef Broth Concentrate
¾ cup
Sticky Rice
(May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Sulphites, Egg, Mustard, Tree nuts, Soy, Peanuts)
2 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Mini Cucumber
113 g
Carrot, julienned
56 g
Snow Peas
7 g
Black Sesame Seeds
(Contains: Sesame May contain traces of: Crustaceans, Fish, Wheat, Milk, Sulphites, Egg, Mustard, Tree nuts, Soy, Peanuts)
Not included in your delivery
2 tbsp
Sugar*
½ tbsp
Oil*
⅓ tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut cucumbers into 1/4-inch rounds.
- To a medium microwaveable bowl, add vinegar, 2 tbsp (4 tbsp) water, 1 tbsp (2 tbsp) sugar and a pinch of salt. (NOTE: This is your pickling liquid.) Microwave in 15 sec increments, stirring between each, until sugar dissolves. Add cucumbers, then stir to combine.
- Peel, then cut yellow onion into 1/4-inch pieces.
- Thinly slice green onions.
- Trim, then halve snow peas.
- Line a plate with paper towels.
- Snip off one corner of beef package. Carefully drain and discard liquid. Transfer beef to the prepared plate.
- Using tongs or a fork, separate layers of beef. Pat beef with paper towels to dry.
- To another medium bowl, add beef, yellow onions, 1 tbsp (2 tbsp) sugar and half the soy sauce mirin blend. Season with salt and pepper. Toss to coat. Set aside.
- Heat a large non-stick pan over high.
- When hot, add 1/2 tbsp (1 tbsp) oil and beef. Cook for 3-4 min, stirring occasionally and separating beef as needed, until beef is browned.**
- Add remaining soy sauce mirin blend, beef broth concentrate, snow peas, carrots and 1/2 cup (1 cup) water. Bring to a simmer over medium. Cook for 4-5 min, stirring occasionally, until slightly reduced.
- Remove from heat.
- In a medium non-stick pan (use a large pan for 4 servings), melt 1 tbsp (2 tbsp) butter over medium.
- Crack eggs into the pan, then sprinkle with sesame seeds. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set. (NOTE: Yolks will still be runny.)
- Season rice with salt, then fluff with a fork.
- Divide rice between bowls.
- Divide beef over top of rice and spoon sauce from the pan over top.
- Divide eggs over top of beef.
- Sprinkle with green onions.
- Served pickled cucumbers on the side.
