Name: Pepper lunch beef with corn and rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 rice measuring cup short grain white rice; 2 tbsp light soy sauce (½ tsp dark soy sauce optional); 1 tsp honey; 1 tbsp mirin; 1 tsp garlic paste or 2 cloves garlic, minced; ½ tsp black pepper; 1 tsp grated ginger; 1 onion thinly sliced; ¼ cup corn (tinned is best); ½ red pepper chopped (optional); 150 g shabu shabu beef or similar beef, thinly sliced; 1 tbsp unsalted butter; 1-2 stalks spring onions, chopped for garnish; ½ tsp sesame seeds, for garnish

AuthorHungry PandaCategoryMeatCuisineJapaneseDifficultyBeginner

Yields1 Serving

Prep Time20 minsCook Time30 minsTotal Time50 mins

INGREDIENTS

1 rice measuring cup short grain white rice

2 tbsp light soy sauce (½ tsp dark soy sauce optional)

1 tsp honey

1 tbsp mirin

1 tsp garlic paste or 2 cloves garlic, minced

½ tsp black pepper

1 tsp grated ginger

1 onion thinly sliced

¼ cup corn (tinned is best)

½ red pepper chopped (optional)

150 g shabu shabu beef or similar beef, thinly sliced

1 tbsp unsalted butter

1-2 stalks spring onions, chopped for garnish

½ tsp sesame seeds, for garnish

HOW TO MAKE

Add rice to to your rice cooker bowl.

Add soy sauce, honey, garlic, black pepper, mirin and ginger. Stir to combine and level out the rice.

Layer on sliced onions, corn (optional red pepper) and the beef slices. Top with more freshly ground black pepper.

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

Select SHORT GRAIN or REGULAR cooking function and then press START.

Once rice cooker is finished cooking, open the lid. Add butter, spring onions and sesame seeds. Immediately stir to combine, allowing butter to melt into the rice.

Scoop your completed ’Pepper Lunch’ onto plates and serve immediately. Garnish with some leftover spring onion and sesame seeds.

Ingredients