Bowl of Rice with Miyazaki Beef and Japanese Yam

材料 (4 人前)

Beef loin steak 150g (4)
Japanese yam 400g
Okra 8
Egg 2
Wasabi Appropriate amount
Kinome (leaf bud) Appropriate amount
Salad oil Appropriate amount
Soup stock 50cc
Soy sauce 4 tablespoons [A]
(sweet rice wine)
4 tablespoons [A]
Sake (alcohol) 4 tablespoons [A]
Salt Appropriate amount [B]
Dark soy sauce Appropriate amount [B]
Flavor enhancer Appropriate amount [B]


  1. Grate the Japanese yam and mix with the [B] ingredients added to the soup stock.
  2. Rub salt over the okra, boil and then shred.
  3. Scramble the eggs and add a small amount of salt to make kinshitamago (thinly shredded egg omelet).
  4. Cut away the muscles of the meat and then cook until brown in a frying pan with salt and pepper.
  5. After the meat has been cooked, add [A] to the frying pan and boil down for a short while. Add the wasabi directly before removing from the heat.
  6. Serve rice in a bowl and place on top of the meat that has been cut into an easy-to-eat size. Next, pour over the sauce of (5) and place the kinshitamago and okra on top.
  7. Add some grated yam and garnish with the kinome (leaf bud).

★ Notes★
● The sauce is salty-sweet, so it is best to add a little salt to the kinshitamago
 (thinly shredded egg omelet).
● Cook the meat for about 1 minute and 30 seconds on a low heat; then turn over and heat for 2 minutes. This will give you medium-rare beef.

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