katchaomeow

Ingredients

• 1 lb lean ground beef (93% beef / 7% fat)
• Marinade:
  • 2 tbsp minced garlic
  • 2 tsp minced ginger
  • 1/2 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 4 tbsp agave syrup
• Porridge:
  • 1 part cooked rice and 2 parts water
  • I used 2 cups cooked rice and 4 cups water
• Toppings:
  • Green onion
  • Boiled egg
• Kabocha Squash
  • I steamed the squash for 40 minutes in my rice cooker.

Directions

1. Steam the squash: In my rice cooker, I steamed the squash earlier in the day for 40 minutes. Once done, I cut off the peel and cut into bite sized pieces.
2. Prepare the marinade: Into a bowl, add garlic, ginger, soy sauce, sesame oil, agave, and rice vinegar and mix.
3. Brown the meat: Heat a fry pan on medium. Add some oil, add ground beef and cook through making sure nothing burns. Add the marinade. Cover with lid and lower stovetop temperature to low and cook for an additional 5 minutes.
4. Cook Rice Porridge: In a pot, add rice and water and bring to a boil. Once boiling, lower stove temperature to low and let simmer with lid half off, for about 10 minutes. Add in squash and gently stir in.
5. Garnish and Serve: In a bowl, add in a layer of porridge. Add the soy sauce beef on top, making sure to add some of the juices. Top with a boiled egg and some green onion. Enjoy!

Notes

The kabocha squash is optional. You can add chicken, salt, and pepper to make a chicken porridge. The options are endless.