Ingredients
1 bowl Hot cooked rice
1 Sesame oil, salt, white sesame
80 grams Beef
1 Egg
3 cm Carrot
2 bunches Spinach
1 tbsp Soy sauce
Method
Sources
📖
Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Japanese tempura standard — clean, light, very high smoke point
Fine oil mist for grilling, baking, salad — control without aerosol
Rendered beef fat — fries, deep frying, high-heat searing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Japanese tempura standard — clean, light, very high smoke point
Fine oil mist for grilling, baking, salad — control without aerosol
Rendered beef fat — fries, deep frying, high-heat searing
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cook the rice, add sesame oil, salt, and sesame to taste, mix thoroughly, and let cool. season the beef with . make kinshi tamago with the egg. cut the carrot into thin strips, cut the spinach into about 4cm length, cook each of them separately in sesame oil, sprinkle with salt and sesame, and transfer to plates. saute the beef in sauce. cover a sushi mat with plastic wrap, lay nori seaweed on top, and evenly spread out half of the rice. leave 1-2 cm of the left edge of the seaweed open. lay the ingredients in the middle of the rice (there'll be 2 rolls, so divide the ingredients in half), and roll up. let it sit for a while after rolling. repeat steps 3-4, and make the remaining roll.