Description
A cozy Japanese-inspired rice bowl layered with crisp shredded cabbage, soft eggs, and savory ground beef curry.
Here’s a link to the shredder I use for my cabbage.
Ingredients
Units
Scale
- 1/4 head cabbage, shredded (I love using this shredder!)
- 4 eggs
- 2 servings cooked rice
- Green onions, optional, for topping
- 1/2 lb ground beef
- 1/2 yellow onion, diced
- 1/2 large carrot, diced
- 1 cup water, plus more if you prefer a more liquid-y curry
- 1 cube Japanese curry roux (~25 g)
Instructions
- Heat a pan over medium-high heat and cook the ground beef until browned. Add the onion and carrot and cook until softened.
- Add the water and bring to a simmer. Cook until the vegetables are tender.
- Turn the heat to low and add the curry roux. Stir until completely dissolved and the curry is smooth. Add more water if you prefer a thinner curry.
- Beat the eggs in a bowl. Heat a nonstick pan over medium heat and add the eggs. As they begin to set, gently push the edges toward the center with a spatula, creating soft center (almost looks like a flower! But don’t worry too much about what it looks like, it’s going to be covered anyway). Continue until the eggs are just cooked but still soft.
- Add cooked rice to a bowl, then layer the shredded cabbage, followed by the soft scrambled eggs. Spoon the curry mixture over the top. Finish with thinly sliced green onions, if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2