Japanese Miso Vegetable Beef Stewed Rice
ID: 0a9d395c...
Chef A-Qing’s original recipe features a fragrant egg fried rice base topped with tender beef slices and an assortment of vegetables. The sauce is seasoned with Japanese white miso and bonito soy sauce, creating a refreshing, flavorful, and healthy broth that is both rich and light.
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🍳 Cooking Flow
Slice the beef and marinate sequentially with salt, egg white, potato starch, and oil to lock in moisture. → Cut carrots, cabbage, and wood ear mushrooms into pieces; slice scallions, separating the white and green parts. → Stir-fry egg rice over high heat until fragrant and grain-separated, then mold and invert onto a plate. → In the same pan, heat oil to sauté the scallion whites, cook beef until 60% done, then add vegetables and cook until softened. → Add water, white miso, and bonito soy sauce over high heat, bring to a boil, thicken with starch, pour around the rice, and garnish with scallion greens.
Cooking Steps
Brief Cooking Order
Slice the beef and marinate sequentially with salt, egg white, potato starch, and oil to lock in moisture. → Cut carrots, cabbage, and wood ear mushrooms into pieces; slice scallions, separating the white and green parts. → Stir-fry egg rice over high heat until fragrant and grain-separated, then mold and invert onto a plate. → In the same pan, heat oil to sauté the scallion whites, cook beef until 60% done, then add vegetables and cook until softened. → Add water, white miso, and bonito soy sauce over high heat, bring to a boil, thicken with starch, pour around the rice, and garnish with scallion greens.
Introduction
Chef A-Qing’s original recipe features a fragrant egg fried rice base topped with tender beef slices and an assortment of vegetables. The sauce is seasoned with Japanese white miso and bonito soy sauce, creating a refreshing, flavorful, and healthy broth that is both rich and light.
Step 1
Marinate the beef: Slice the beef chuck, add 1/4 teaspoon of salt, and massage by hand in one direction until sticky to lock in moisture.
Step 2
Continue marinating: Pour half an egg white from the 2 eggs into the beef and continue to massage for moisture. Add 1 teaspoon of potato starch and mix, then finish with 1 tablespoon of oil. Set aside.
Step 3
Prep vegetables: Thinly slice the carrot; cut cabbage into square chunks; cut wood ear mushrooms into bite-sized pieces.
Step 4
Slice scallions: Chop the scallions, separating the white and green parts into different dishes.
Step 5
Scramble eggs: Heat the pan with 1 tablespoon of oil. Pour in the remaining egg liquid, stirring quickly with a wooden spatula until bubbling and fragrant.
Ingredients List
Important Notes
When marinating, adding salt first to create a sticky texture helps the meat retain moisture; adding oil last ensures the slices separate easily in the pan without sticking. 💡
A 1:1 ratio of rice to water is recommended. Fluff the rice while hot after cooking so the fried rice remains distinct and chewy. 🍳
Use medium heat for vegetables and beef to prevent scorching in minimal oil. Once the vegetables release moisture and soften, turn to high heat to add water and seasoning for faster aroma release. 🔥
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