2 1/2 c Rice (400 g)
1 md Onion
300 g Sukiyaki beef slices
4 Eggs (optional)
2 Trefoil sprigs (mitsuba);
-up to 3
2 c Dashi broth (400 ml)
2 tb Soy sauce
2 tb Sugar
2 tb Mirin
Cook the rice.
Slice onion thinly. Cut beef slices into 1" lengths.
Heat the broth ingredients in a large saucepan. Add the onion and
cook over medium heat for 2 minutes until tender.
Add the beef and cook for 2 to 3 minutes. Gently break the eggs over
the mixture, being careful not to disturb the yolks.
In the meantime, divide steamed rice among 4 deep bowls. When the egg
whites in the saucepan have become opaque, scoop out the eggs, with
the portions of beef and onions underneath and place each egg and
beef potion over the four rice servings.
Dribble remaining broth in saucepan over each serving. Garnish with
mitsuba leaves.
Recipe by Japanese Family-Style Recipes, Urakami Hiroko, 2004
