Name: Tokyo Ember Tomato Ricepot (Beef–Miso–Tomato Donabe-Style)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion (Japanese x Mediterranean)
Ingredients: 450 g ground beef (80–90% lean); 1 large yellow onion, thinly sliced; 1.5 cups uncooked Japanese short-grain rice (or medium-grain); 1 cup canned crushed tomatoes (or canned tomatoes, crushed by hand); 2.25 cups water (plus more if needed); 2 tbsp white miso; 2 tbsp soy sauce; 2 tbsp mirin (or 1 tbsp sugar + 1 tbsp water); 1.5 tbsp unsalted butter; 1 tbsp neutral oil; 1 tsp fresh ginger, grated (optional but recommended); 1 clove garlic, grated (optional); 1 tsp toasted sesame oil; 1 tbsp toasted sesame seeds (optional garnish); 0.5 tsp black pepper; 2 tbsp scallions, sliced (optional garnish)

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Tokyo Ember Tomato Ricepot (Beef–Miso–Tomato Donabe-Style) | Chop-Chop

Ingredients

Preparation

Method

Vitamins

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Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals