4 Servings, 780 Calories/Serving, 30 Minutes
500 g Ground beef
1 large egg
25 g panko crumbs
1½ tbsp full cream milk
1½ yellow onion
½ tsp five-spiced powder
2 tsp sesame oil
2 Japanese curry cubes
1 large potato
4 slices cheddar cheese
1 medium carrot
1½ cup Japanese white rice grains
2 tsp white pepper
1 tsp salt
To cook white rice, wash grains thoroughly before pouring 3
cups water into a stock pot or a rice cooker. If using a stock pot,
bring grains to a boil over medium high heat, and simmer for
30 minutes or until evenly cooked, with a lid on.
Peel skin off yellow onion. Chop them finely.
Marinade ground beef by adding egg, panko crumbs, five
spiced powder, chopped yellow onions, milk, sesame oil,
Use a wooden spoon to mix the marinade ingredients till
completely combined. Make 4 beef steak patties, and gently
press each patty with the back of the spoon. Refrigerate for at
least 15 minutes or overnight.
Use a vegetable peeler to remove skin off carrots and potato.
Cut carrots and potato in small chunks.
Heat 1 tbsp oil in the frying pan over medium high heat.
Add potato and carrot chunks and cook for 2 minutes.
Add Japanese curry cubes into the mixture. Pour 450ml
water and bring to boil. Let it boil for 5 minutes.
Stir occasionally to prevent curry from forming into clumps.
Turn down heat to simmer for another 5-7 minutes.
In a separate frying pan, heat 1 tbsp oil medium heat.
Gently lay 2 beef steak patties, cook each side for 6 minutes.
Flip over and put cheedar cheese slices on each patty.
Cook till cheese melts and scoop it up.
Repeat for the remaining patties.
Divide rice, beef steak patties between four plates.
Stir Japanese curry and drizzle over beef steaks to