Ryuji recreates the famous 'Niku Meshi' from a Kiyosumi-Shirakawa yakiniku restaurant! This addictive and exquisite fried rice features sweet and savory beef and mushrooms stir-fried with rice, topped with an egg and Korean seaweed. It's easy to make, yet offers an authentic flavor.
Ingredients
Main Ingredients (1 serving)
- Beef 100-130g
- Mushrooms 80g (shimeji this time)
- Egg 1
- Korean Seaweed 3 sheets
- Cooked Rice 200g
- Scallions to taste
Seasonings
- Salt and Pepper a pinch
- Beef Fat 1/2 piece
- [A] Soy Sauce 1 tbsp
- [A] Gochujang 1 tsp
- [A] Sake 1 tbsp
- [A] Sugar 1 tsp
- [A] MSG(Ajinomoto) (MSG) 3 shakes
- [A] Bonito Powder 2g
- [A] Garlic 1/2 clove (3-4g)
Steps
- Loosen the mushrooms.
- Peel and grate the garlic.
- Place 1/2 piece of beef fat in a skillet or small frying pan and heat over medium heat.
- Add 100-130g beef lightly seasoned with salt and pepper and the loosened 80g mushrooms to the heated pan and stir-fry.
- Once stir-fried, add 1 tbsp soy sauce, 1 tsp gochujang, 1 tbsp sake, 1 tsp sugar, 3 shakes of MSG(Ajinomoto) (MSG), grated 1/2 clove garlic (3-4g), and 2g bonito powder and stir-fry together.
- Add 200g cooked rice and mix everything together.
- Make a well in the center of the rice and drop in 1 egg.
- Tear 3 sheets of Korean seaweed and place them on top, then sprinkle with scallions to taste.
- While hot, break it up and mix everything together. It's done! 【Tip!】 Just like Dolsot Bibimbap, mixing everything while hot enhances the aroma and crispiness.
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