Jan 7, 2017

Red Miso Ground Beef Rice Bowl (月見味噌牛肉丼)

Red miso is the key savory component for this rice bowl recipe. The red miso not only boosts up the saltiness and also creates a umami punch. However, this fermented ingredient can be too powerful at times, and that's when the egg yolks come into the picture, providing a smooth touch and degrees of comfort. 

Red miso ground beef rice bowl/donburi -

Ingredients (for 3 to 4 portions)?

  • 3 to 4 portions steamed white rice
  • 1.2 lb ground beef
  • 8 to 10 okra
  • 3 to 4 egg yolks
  • 1/3 cup peeled and chopped shallots
  • 2 garlic cloves
  • 1 stalk scallion
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons red miso
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1/2 teaspoon Sriracha sauce 
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


Peel and finely chop the shallots. Peel and finely chop the garlic cloves. Trim off scallion stem and chop the remaining. Trim off the okra stems and slice the remaining. If not using Sriracha sauce, chop up two fresh chilies instead.

Drizzle some olive oil to evenly coat the bottom of the pan. Turn to medium high heat. Add in shallots, salt, and pepper. Give it a quick stir and cook till the shallots turn translucent.

Add in garlic and most of the chopped scallion, save some for garnish later on. Add in the chilies if needed. Cook till garlicky aroma comes out but not burnt.

Add the ground beef and stir-fry till all the pieces are separated, meaning no lumps or big chunks present.

Add red miso, soy sauce, mirin, and Sriracha. Stir occasionally and cook till the juice has been reduced and almost completely dried.

Mix in okra and cook for another 30 seconds or so.

Scoop some rice to a bowl and top with the red miso ground beef. Make a shallow hole in the middle to better nesting the egg yolk. Carefully add the yolk to the center then garnish with reserved scallion. Serve immediately.

If you can't find red miso, regular white miso works too just the flavor won't be as expansive. Also use more white miso for this recipe, since it's not as salty as its red counterpart. 

Other rice bowl recipes:

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