japanese-style risotto with tomato & ground beef
- Serves: 2
- Calories: 795 kcal
- Total Time: 25 m
- Prep: 5 m
- Cook: 20 m
- Japanese: Toamato to mīto no wafū-rizotto
- metric
- u.s.
ingredients:
- 200 g ground beef
- 200 g canned diced tomatoes (no salt added)
- 100 g onion
- a little basil (optional)
- 60 g Parmesan cheese
- 2 servings steamed rice
- 480 ml beef broth or soup stock
- 4 teaspoons sugar
- 4 teaspoons soy sauce
- 6 garlic cloves
- a little salt
- 1 tablespoon olive oil
step 1:
Chop the onion. Slice the garlic. Heat the olive oil in a frying pan on a low flame and sear the garlic.
step 2:
Add the ground beef and sear for a couple of minutes. Add the onion and sear until clear.
step 3:
Add the sugar and soy sauce.
step 4:
Add the beef broth (or soup stock) and diced tomatoes. Bring to a boil. Add the rice and cover. Simmer for 8 minutes.
step 5:
Add the cheese and salt. Mix a couple of times. Remove from the heat. If you like, add the basil.
comment:
This may be a very novel Japanese dish because it is my original recipe. Tomatoes, meat and rice match unexpectedly well.
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