Preparation time: 10 minutes
Total cooking time: 35 minutes
Serves 2
Ingredients for 2 people:
A couple of Chinese cabbage leaves
15 fresh baby spinach leaves
1 piece of leek, about 4 cm long
1 piece of carrot, about 2 cm long
Sunflower oil
100 g thinly sliced beef tenderloin
Dashi powder broth
100 g water
1 tablespoon sake
1 tablespoon mirin
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon sprouted soybeans
¼ Chinese spring onion, cut into 1 cm pieces
2 shiitake mushrooms, diced
30 g thin Japanese rice or soy noodles, soaked in water
40 g tofu, diced
2 eggs
Preparation:
Lay out the cabbage leaves, place the spinach leaves on top and add the carrot and leek inside.
Form a roll and tie it with kitchen string.
Fill the rice cooker with 500 ml water. Place the roll inside, close the lid and press Cook.
Carefully remove after 15 minutes and set aside.
Add a little oil to the rice cooker.
Add the meat, place the lid and press Cook. Cook for 4 minutes.
Mix the dashi with the liquid ingredients and sugar to form a sauce. Pour it into the rice cooker. Replace the lid and press Cook.
Cut the roll into thick slices and place them carefully in the sauce.
Close the lid and press Cook.
Add the rest of the ingredients (except the egg), close the lid and press Cook.
After 5 minutes: each diner has a raw egg beaten in a bowl and dips the portions of ingredients they take from the rice cooker pot into the beaten egg before eating.
