A highly comforting Japanese rice bowl, featuring caramelized ground meat in okonomiyaki sauce and melted grated carrot to provide sweetness and texture with no green bits.
Ingredients
- 140 g de riz cru, ou environ 350 g de riz cuit Rice
- 220 g de viande hachée, bœuf ou mélange bœuf-porc Mincemeat (sweet dried fruit mixture)
- 3 tbsp Okonomiyaki sauce
- 1 petite carotte, râpée très finement Carrot
- 1 tsp soy sauce
- 1 tbsp neutral oil
- 2 tbsp Water
- 10 g Butter
- 1 tbsp mayonnaise
- 1 tsp toasted sesame seeds
Method
- Cook the rice according to your usual method. Once cooked, keep it covered so it stays hot and soft.
- Grate the carrot as finely as possible. For a child sensitive to chunks, you can even chop it for a few seconds with a knife after grating.
- Heat the oil in a pan over medium heat. Add the ground meat with a small pinch of salt, then break it up with a spatula to get small, even pieces.
- Cook for 5 to 6 minutes, until the meat releases its juices and starts to brown slightly. This step is important to avoid a boiled flavor.
- Add the grated carrot and cook for another 3 minutes, until it melts into the meat.
- Add the okonomiyaki sauce, soy sauce, and water. Stir, then let simmer for 2 to 3 minutes until you have a glossy sauce that coats the meat.
- Turn off the heat and stir in the butter. It rounds out the sauce and gives it a milder flavor, perfectly suited for children.
- Serve the rice in two bowls or shallow plates. Spoon the glazed meat over the top.
- For the child's plate, leave plain or add a very thin drizzle of mayonnaise mixed into the sauce for a creamy effect. For the adult, optionally garnish with some toasted sesame seeds.
Nutrition
Per serving
- Energy
- 813.9 kcal
- Protein
- 7.3 g
- Carbohydrate
- 150.6 g
- Fat
- 19.65 g
- Fibre
- 6.09 g
- Calcium
- 41.91 mg
- Iron
- 1.31 mg
- Magnesium
- 29.41 mg
