Our Family's Favorite "Stranger" Rice Bowl
Our Family's Favorite "Stranger" Rice Bowl

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, our family's favorite "stranger" rice bowl. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Our Family's Favorite "Stranger" Rice Bowl is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Our Family's Favorite "Stranger" Rice Bowl is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook our family's favorite "stranger" rice bowl using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Our Family's Favorite "Stranger" Rice Bowl:
  1. Make ready 1 medium Onion
  2. Take 150 grams Pork or beef
  3. Make ready 1 tbsp Mirin
  4. Make ready 1 tbsp Katakuriko
  5. Make ready 120 ml Dashi stock
  6. Take 2 tbsp Soy sauce
  7. Make ready 2 tbsp Mirin
  8. Prepare 1 tbsp Sake
  9. Get 2 tubs Eggs
  10. Make ready 1 Mitsuba, shiso leaves, green onion etc.
  11. Take 1 large Umeboshi (to taste)
Steps to make Our Family's Favorite "Stranger" Rice Bowl:
  1. Cut the pork into bite-sized pieces and sprinkle with the mirin. Coat with katakuriko. Slice the onion to about 5 mm thick.
  2. Put a little bit of dashi stock in a frying pan, and stir fry the onion until it changes color.
  3. Add the meat and stir fry until it just starts to change color.
  4. 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.
  5. Add the beaten egg, turn down the heat to low and put on a lid.
  6. 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.
  7. Finished. Add an umeboshi plum to taste.

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