Exact Formula for 1 Generous Serving

This dish comes together in three components prepared separately and assembled in the bowl. The contrast between savory seasoned beef and lightly sweet scrambled eggs (thanks to Ulmo honey and mirin) is the magic of this Japanese classic.

“The secret for the eggs is starting in a cold pan over medium-low heat, stirring constantly. Remove from heat the moment curds form so residual heat does not dry them out.”

The Chef

1. Mushroom Rice

• Japanese short-grain rice: 150.0 g.
• Water: 200.0 g.
• Mushrooms (Cremini, Portobello, or Enoki): 50.0 g (finely chopped).
• Oyster sauce: 18.0 g (approx. 1 tbsp).
• Mirin: 15.0 g.
• Soy sauce: 15.0 g.

2. Seasoned Beef

• Ground beef: 150.0 g.
• White onion: 50.0 g (finely diced).
• Garlic: 8.0 g (approx. 2 cloves, thinly sliced).
• Ground ginger: 1.0 g.
• Soy sauce: 5.0 g (approx. 1 tsp).
• Toasted sesame oil: 3.0 g.
• Fine salt: 1.0 g (a light pinch, since soy sauce provides salinity).
• Black pepper: 0.5 g.
• Neutral oil: A splash for sautéing.

3. Sweet-Savory Egg

• Eggs: 2 medium eggs (approx. 100.0 g without shell).
• Mirin: 15.0 g.
• Soy sauce: 5.0 g.
• Ulmo honey: 7.0 g (softens texture and provides floral notes).
• Toasted sesame oil: 2.0 g.
• Fresh scallions / green onions: To taste (green parts only, finely sliced, for garnish).

Step-by-Step Preparation

1. The Rice: Rinse the rice a couple of times. In a pot, combine rice, water, oyster sauce, mirin, soy sauce, and chopped mushrooms. Stir well and bring to a boil. Once boiling, turn heat to lowest setting, cover, and cook until water is absorbed (approx. 15 min). Let rest covered.
2. The Beef: In a skillet with a splash of oil over medium-high heat, brown the ground beef without stirring initially to develop a crust. Add onion and garlic, and sauté. Season with ginger, salt, pepper, soy sauce, and sesame oil. Cook until nicely browned and dry. Remove and set aside.
3. The Eggs: In a small bowl, whisk together eggs, mirin, soy sauce, Ulmo honey, and sesame oil just enough to break the yolks.
4. Cooking the Eggs: Add a little oil to a cold skillet. Pour in the egg mixture and turn heat to medium-low. Stir constantly to create fine, soft scrambled egg curds. Turn off heat before fully dry and remove immediately.
5. Assembly: In a large bowl, lay a base of hot mushroom rice. Cover one half of the bowl with seasoned beef and the other half with scrambled egg. Top with plenty of fresh sliced scallions right in the center.