Name: Kotori pepper lunch beef with corn and rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 1 rice measuring cup short grain white rice; 1 tbsp light soy sauce; 1 tsp honey or sugar; 1 tbsp mirin; 1 clove garlic, minced; ½ tsp black pepper; 1 tsp grated ginger; 2 tbsp onion, small dice; 2 tbsp sweetcorn (tinned is best); 2 tbsp red pepper finely diced; 2 tbsp beef, chicken or tofu, thinly sliced; 1 tbsp unsalted butter; 1 stalks spring onions, chopped for garnish; ½ tsp sesame seeds, for garnish

AuthorHungry PandaCategoryMeatCuisineJapaneseDifficultyIntermediate

Yields1 Serving

Prep Time20 minsCook Time40 minsTotal Time1 hr

INGREDIENTS

1 rice measuring cup short grain white rice

1 tbsp light soy sauce

1 tsp honey or sugar

1 tbsp mirin

1 clove garlic, minced

½ tsp black pepper

1 tsp grated ginger

2 tbsp onion, small dice

2 tbsp sweetcorn (tinned is best)

2 tbsp red pepper finely diced

2 tbsp beef, chicken or tofu, thinly sliced

1 tbsp unsalted butter

1 stalks spring onions, chopped for garnish

½ tsp sesame seeds, for garnish

HOW TO MAKE

OPTION USING INNER BOWL

Add the short grain white rice to the inner bowl.

Mix the soy sauce, honey/sugar, garlic, black pepper, mirin and ginger. Add to the rice and stir to combine and level out the rice.

Fill with water to the SHORT GRAIN water level 1 line.

Layer on sliced onions, corn, red pepper and the beef/chicken/tofu slices. Top with more freshly ground black pepper.

Place the lid and select SHORT GRAIN setting and then press START.

When Kotori is finished cooking, open the lid. Add spring onions and sesame seeds. Immediately stir to combine.

Serve immediately. Garnish with some leftover spring onion and sesame seeds.

OPTION USING STEAMING TRAY

Alternatively, you can add the onions, corn, red pepper and protein to the steaming tray. This way you can separate the ingredients if you don’t want them mixed in with the rice.

Ingredients