RECIPESarrowRice CookersarrowBeef Miso and Rice on Salad Leaf
Beef <i>Miso</i> and Rice on Salad Leaf
  Salad wraps are a popular serving method used in South East Asia. In this rice dish, everyone wraps their own rice with rich-tasting miso flavored ground beef in salad leaves.

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

  • 3 cups (rice measuring cup) short or medium grain white or brown rice
  • Water to fill to water level 3 for white or brown rice

To Prepare Separately:

  • 3 ounce akamiso (brown color miso)
  • 1/4 cup + 2 Tbsp. mirin (Japanese sweet rice wine)
  • 1/4 Tbsp. sake (rice wine)
  • 1 tsp. shoyu (soy sauce)
  • 4-1/2 Tbsp. sugar
  • 3 Tbsp. vegetable oil
  • 3/4 cup finely chopped onion
  • 2 Tbsp. grated ginger
  • 3/4 lb. ground beef
  • 1/2 cup minced parsley or 1/4 cup thinly sliced chives
  • Large salad leaves

Measure rice accurately and place in inner cooking pan. Rinse white rice under water until water clears, or just once if using brown rice.


Add water by filling up to the water scale marked “3” for “White Rice” or “Brown Rice,” whichever you are using. Cook the rice using the “Harder” or “Regular” setting for white rice, and “Brown Rice” setting for brown rice.


While the rice cooks, mix miso, mirin, sake, shoyu and sugar in a bowl.


Heat a skillet over low heat, add oil and cook onion until lightly golden. Add ginger and cook for another minute. Add ground beef and cook while flaking it with a fork, until meat is crumbled and white.


Add the miso mixture from Step 3 and cook over low heat until no longer watery. Add the parsley or chives and give several large stirs. Set aside and keep warm.


When rice completes cooking, serve the rice and beef miso ragu separately along with salad leaves. Place some rice in a leaf, top with some beef miso ragu, wrap up and enjoy.