Japanese Lamb and Egg Rice Bowl

Name: Japanese Lamb and Egg Rice Bowl
Total time: 20 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 100g lamb, minced; 1 egg; 1/2 onion, finely chopped; 1 medium tomato, diced; 100g cooked rice; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Salt and pepper to taste; Chopped green onions for garnish

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20 minTotal time

easyDifficulty

520kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Minced lamb Minced beef
Green onions Finely sliced chives
Sesame oil Neutral cooking oil

Nutrition per serving

Estimated values for 1 serving, 520 kcal

Protein25 g

Carbohydrates47 g

Fat24 g

Fiber 3 g · Sugar 5 g · Sodium 900 mg

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This unique Japanese-inspired rice bowl combines tender lamb, fluffy eggs, and savory onions, all brought together with fresh tomatoes for a vibrant dish. It's simple yet packed with flavor, making it a delightful main dish for any meal.

Main Dish Japanese

Steps

In a skillet, heat the sesame oil over medium heat. Add the chopped onions and sauté until translucent.
Add the minced lamb to the skillet, cooking until browned, about 5-7 minutes.
Stir in the diced tomatoes and soy sauce, cooking for an additional 3-4 minutes until the tomatoes soften.
In a separate bowl, beat the egg with a pinch of salt and pepper. Push the lamb mixture to one side of the skillet and pour the egg into the other side, scrambling gently until just set.
Serve the lamb and egg mixture over a bed of cooked rice, garnished with chopped green onions.

Tips for Japanese Lamb and Egg Rice Bowl

A glossy, lightly saucy lamb mixture and softly set egg are good cues; avoid cooking the egg until dry.
Use a wide skillet so the lamb browns rather than steams, and keep the rice warm while preparing the topping.
Dice the tomato evenly so it softens at a similar pace; add the green onion just before serving for a fresh finish.