Chilli-miso beef rice bowl with a fried egg

Name: Chilli-miso beef rice bowl with a fried egg
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 318 g pack Japan Menyū Slow Cooked Chilli Miso Beef; 1 tbsp Vegetable oil; 1 onion, sliced; 2 No.1 Longstock Gold Free Range Eggs; 300 g pack Japan Menyū Steamed Rice; 1 carrot, coarsely grated or shredded with a julienne peeler; 80 g pack watercress

There’s nothing quite like miso for an intense umami hit. Our slow cooked chilli miso beef is your key to making the best donburi on the block.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

318g pack Japan Menyū Slow Cooked Chilli Miso Beef
1 tbsp Vegetable oil
1 onion, sliced
2 No.1 Longstock Gold Free Range Eggs
300g pack Japan Menyū Steamed Rice
1 carrot, coarsely grated or shredded with a julienne peeler
½ x 80g pack watercress

Method

Preheat the oven to 190ºC, gas mark 5 and cook the miso beef according to pack instructions. Meanwhile, heat ½ tbsp oil in a large frying pan and fry the onion over a medium heat for 5-7 minutes, or until softened.
Once the beef is ready, remove from the tray (reserve the liquor), then pull apart into chunky pieces. Add the beef and reserved liquor to the onions and cook for 4 minutes, or until reduced and the meat looks glazed.
While the beef and onion are cooking, place another frying pan over a medium heat, add the remaining oil and fry the eggs to your liking.
Heat the rice according to pack instructions. Spoon the beef and onion into deep bowls, then add a mound of rice to each, with the carrot and watercress. Top with a fried egg, then serve.

Cook’s tip

No.1 Longstock Gold Eggs are the ultimate way to top your rice. The hens that lay them are a cross between two traditional breeds, chosen for exceptional quality, with deep, golden yolks and sage green or nut-brown shells.