Cheesy Sukiyaki Rice Bowl

When you top your rice with this colorful blend of veggies, meat and an egg yolk, you get satisfying results.


  • 150 grams thinly-sliced beef
  • 1/2 tomato, sliced
  • 30 grams chrysanthemum greens
  • 1/2 welsh onion, sliced on the diagonal
  • 1/4 grilled tofu, cut into blocks
  • 2 bunches thread konjac
  • 1 piece of lard
  • 200 grams cooked rice
  • Shredded cheese
  • 1 egg yolk
  • Mayonnaise
  • Sauce:
  • 25 milliliters soy sauce
  • 25 milliliters mirin
  • 25 milliliters sake
  • 25 milliliters Japanese dashi stock


  1. Melt some lard in a frying pan and cook the welsh onion slices until nicely grilled on both sides.
  2. Move the grilled onions to the side and add in the chrysanthemum greens, tomatoes, tofu and thread konjac. Add in the ingredients for the sauce and cook over medium heat until ingredients are cooked.
  3. Add the beef in the center and cook until done.
  4. Arrange ingredients over a bowl of cooked rice. Top with cheese, egg yolk and mayonnaise.