Rice Bowl: Butter and Soy Sauce Ham

Rice Bowl: Butter and Soy Sauce Ham

This year we received ham as a end-of-year gift. Today's challenge is to fry ham for a rice bowl topping!

Ingredients: 2 servings

1 medium
Cooked rice
2 portions for 2 bowls
10 g
Soy sauce
1 tablespoon
1 tablespoon
Coarse black pepper
A small amount
Parsley (if at hand)
To taste


1. I chose to use shoulder roast for this recipe.
2. Cut into thin strips.
3. Slice the onions into wedges.
4. Fry the ham and onion in vegetable oil. After the mixture cooks down, add 1 tablespoon of sake, coarse black pepper and fry.
5. Make sunny-side up eggs, and set on a plate. Melt the butter in the same pan, add soy sauce for butter soy sauce.
6. In a large bowl, add the rice and top with the ingredients from step 4, top with the eggs and drizzle the butter soy sauce on top. Add chopped parsley if available.
7. The runny eggs and butter soy sauce are delicious together.

Story Behind this Recipe

I usually don't use block ham (I don't buy it) but I had a lot and just using it for salads seemed like a waste, so I tried various ideas.