Youshokudon (洋食丼), also known as “Four-Colour Rice Bowl”. This menu original from Japanese style food. “Yon” means four. As it meant, four ingredients or compliments in a rice bowl. It’s really tasty – let’s try!
Serves for 3 to 4
Ingredients
- 1/2 cup of Japanese Kokuho Rice (for 2) / 1 cup of Japanese Kokuho Rice (for 4)
- 1/2 pound of Ground Turkey, Chicken, Pork, or Been (Depend on which one you like)
- 1/2 cup of Broccoli, chopped cube
- 1/2 cup of Carrots, chopped cube
- 1 and 1/2 cups of Chicken Broth
- 3 large Eggs
- 1 tablespoon of Low Fat Milk
- 1/4 teaspoon of Ground Black Pepper
- 1 teaspoon of Sesame Oil
- 1/4 cup of Mirin (sweet sauce)
- 1/4 cup of Shoyu (soy sauce)
- 1/2 teaspoon of Fresh Garlic, minced
- 1/2 teaspoon of Fresh Ginger, minced
- 1-2 Scallions, chopped small pieces
Preparation
- Boil broccoli in a pot until soft, set aside and cover with aluminium foil. Then start boil carrot (I usually use the same pot for boiling vegetable) , set aside. (If you like to have me taste for vegetable, you can soak them with 1/2 tablespoon of Shoyu and Mirin)
- In a large bowl, crack eggs, milk, and ground black pepper together. Mixed well until they are corporate. Cook in a small pot with medium heat. Break eggs and cook until done. Set aside and cover with aluminium foil to keep hot.
- In a sauce pan, put sesame oil with high heat, then put meat on a pan then and make sure you break ground meat you use and stir for 2 minutes, reduce to medium heat. Put seasoning on, Mirin, Shoyu, minced fresh garlic and ginger, cook for about 5 minutes. Turn off strove then put scallion on top of the meat.
- Put rice in a bowl half way.
I use chopstick to make line before I put meat, vegetable, and scrambler eggs in the rice bowl.
