MY Grandma’s recipe
INGREDIENTS
Level: Easy
Serves 1 - 2
Ground Beef
1/2 pound ground beef w/ 20% fat
1 tablespoon neutral oil
1 teaspoon chopped ginger
2 tablespoons sugar
3 tablespoons soy sauce
1 tablespoon saké
Scrambled Eggs
4 eggs
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon MSG
For Serving
Cooked Japanese short-grain rice (approximately 2 cups uncooked)
1 scallion, chopped
Japanese red pickled ginger (optional)
INSTRUCTIONS
Step 1: Prepare the Ground Beef
Heat the oil in a skillet over medium-high heat. Add the ginger and sauté briefly until fragrant. Crumble in the ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain any excess fat.
Step 2: Season the Beef
Stir in the sugar, soy sauce, and saké. Reduce heat to low and simmer, stirring occasionally, until the liquid has mostly evaporated and the flavors have melded. Remove from heat and cover to keep warm.
Step 3: Prepare the Scrambled Eggs
In a bowl, whisk together the eggs, sugar, salt, and MSG until well combined.
Step 4: Cook the Eggs
Pour the egg mixture into a dry, unheated nonstick skillet. Turn on the heat to medium-low heat and allow the eggs to rest undisturbed for 1-2 minutes, just until they begin to set around the edges. With a heat-resistant silicone spatula, or a similar utensil like a wooden spoon or chopsticks, softly fold and stir the eggs, forming delicate curds. As the eggs start to cook more quickly, stir more frequently, ensuring to scrape the bottom of the pan to prevent sticking. Continue this gentle folding and stirring until the eggs are softly set and still beautifully creamy, approximately 6-7 minutes.
Step 5: Assemble
Divide the rice among bowls. Spoon the ground beef over half of the rice and the scrambled eggs over the other half. Place a mound of sliced scallions in the center of the dish. Serve with a side of Japanese red pickled ginger, if desired, for a tangy accent.