Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, our family's favorite "stranger" rice bowl. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ancient family secrets, curses, and mysterious physical symptoms are just the beginning. This is an unusual shifter story that came to life for me through the setting, the quirky characters, and the wonderful descriptions of the sights Stranger Rice is a fascinating short story steeped in mystery. That night, Sue quarreled with her mother, then stormed out of the house.
Our Family's Favorite "Stranger" Rice Bowl is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Our Family's Favorite "Stranger" Rice Bowl is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have our family's favorite "stranger" rice bowl using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Our Family's Favorite "Stranger" Rice Bowl:
- Take 1 medium Onion
- Take 150 grams Pork or beef
- Make ready 1 tbsp Mirin
- Get 1 tbsp Katakuriko
- Get 120 ml Dashi stock
- Make ready 2 tbsp Soy sauce
- Take 2 tbsp Mirin
- Take 1 tbsp Sake
- Make ready 2 tubs Eggs
- Prepare 1 Mitsuba, shiso leaves, green onion etc.
- Get 1 large Umeboshi (to taste)
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Instructions to make Our Family's Favorite "Stranger" Rice Bowl:
- Cut the pork into bite-sized pieces and sprinkle with the mirin. Coat with katakuriko. Slice the onion to about 5 mm thick.
- Put a little bit of dashi stock in a frying pan, and stir fry the onion until it changes color.
- Add the meat and stir fry until it just starts to change color.
- Add the rest of the dashi stock and skim off the scum. Add the soy sauce, mirin and sake and simmer for 3 to 4 minutes.
- Add the beaten egg, turn down the heat to low and put on a lid.
- Once the egg is soft set, turn off the heat. Add some roughly chopped mitsuba and put the lid back on for a minute to steam.
- Finished. Add an umeboshi plum to taste.
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