Every backyard griller needs a hearty breakfast. A meal that keeps you going when you are busy cooking your dinner all day long.
I am making steak and eggs Japanese style just because I can and because I think you deserve it.
- 400 grams of wagyu ribeye or strip steak
- 3 eggs
- a leek
- 3 medium-sized carrots
- 300 grams of thin slized ham
- 3 tbsp of vegetable oil
- 400 grams of white rice
- a pinch of ve-tsin or msg
- sea salt
- Cut the leek, carrots and ham into same-sized chunks and stir fry them in a hot pan with a little vegetable oil. Just when they are turning soft you take the pan off the heat.
- Cook the rice as it says on the package and add it to the fried veggies. Sprinkle on a little ve-tsin and stir it well. Keep it warm over low heat.
- Start up your grill for direct high heat. Put a cast-iron skillet on the grates and let it come up to temperature.
- Put the wagyu steak in the pan and grill it until it has a nice crust. Flip it and do the same with the other side. Grill it to a core temperature off 52°C (126F). Sprinkle on a little sea salt end let it rest.
- While the steak rest you crack the eggs and beat them until they are fluffy. Fry the eggs in the leftover wagyu fat.
- Put the fried egg on a plate and add the fried rice. Cut the steak into thin slices and place it next to the rice.
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BBQ gear used
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