Lizzy’s Japanese Bowls

Ingredients

• •1 lb Ground beef(85/15 or 90/10 lean)
• •1/2 cup Japanese BBQ sauce(such as Bachan's)
• •2 cups Red cabbage(shredded)
• •1 cup Carrots(shredded)
• •2 tbsp Vegetable oil(divided)
• •3 cups Rice or cauliflower rice(cooked)
• •1 large Cucumber(cut into thin strips)
• •1/2 cup Rice vinegar
• •1/4 cup Water
• •2 tbsp Granulated sugar(25g)
• •1 tsp Kosher salt
• •1/2 cup Pickled red onion(prepared)
• •1/2 cup Sauerkraut
• •4 large Eggs

1. 1

   In a small bowl, whisk together the rice vinegar, water, granulated sugar, and kosher salt until the sugar dissolves. Add the cucumber strips and let them brine for at least 20 minutes while you prepare the rest of the meal.

   20 minutes

2. 2

   Bring a pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking, then peel and set aside.

   12 minutes

3. 3

   Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the shredded red cabbage and carrots, and sauté for 5-7 minutes until softened but still slightly crisp. Remove from the skillet and set aside.

   7 minutes

4. 4

   In the same skillet, add the remaining 1 tbsp of vegetable oil and the ground beef. Cook for 8-10 minutes, breaking the meat into small crumbles, until browned and cooked through.

   10 minutes

5. 5

   Pour the Japanese BBQ sauce over the ground beef and simmer for 2-3 minutes until the sauce has thickened and glazed the meat.

   3 minutes

6. 6

   Assemble the bowls by placing a base of rice or cauliflower rice in each bowl. Top with the glazed beef, sautéed cabbage and carrots, pickled cucumbers, pickled red onion, and a spoonful of sauerkraut.

7. 7

   Slice the soft-boiled eggs in half and place on top of each bowl before serving.