Thinly sliced beef (I recommend using sukiyaki beef)
3 slices (about 150 g)
A. Soy sauce
A. Cooking sake
1 1/2 tablespoons
Salt and pepper
Olive oil (or vegetable oil)
Vegetables as garnish
Watercress, mini celery, etc. (or whatever you like)
Make soft set eggs with creamy yolk.
Put 1 teaspoon of vinegar in a pan with water and bring to a boil. Put the eggs in the boiling water, and cook for 7 and a half minutes.
Immediately cool the eggs in cold water. When the eggs are cooled peel them, and dust them with flour sifted through a tea strainer.
Wrap the flour dusted eggs with the beef, and season with salt and pepper.
Dust the meat wrapped eggs again with flour sifted through a tea strainer. Squeeze the eggs tightly over the meat as if you were making onigiri (riceballs).
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Cook the eggs while rolling them until the meat is browned.
When the meat is browned, add the A. ingredients to the pan. Continue cooking while rolling the eggs around until there's no moisture left in the pan.
Cut the cooked eggs in half. Serve on a bed of watercress.
Cut through them in one go with a kitchen knife.
Here they are packed into a bento.
Soft boiled eggs are hard to peel, so do it carefully.
User "Shibukawa Kuriko" wrapped her eggs with vegetables too. What a great idea!
User "asachan" made them into onigiri for her son's bento!
Story Behind this Recipe
I thought that meat-wrapped eggs might be as good as meat wrapped onigiri, so I gave them a try. They were really good! They were great in a bento! (Only use very fresh eggs.)
If you don't flour the eggs twice at Steps 2 and 4, the meat will come off them. I recommend using large pieces of thinly sliced beef such as sukiyaki beef. If you have small pieces, try squeezing them tightly on the eggs as if you are making onigiri (rice balls) to make them stick.