Slow Cooked Teriyaki Beef Donburi

Trim and thinly slice the radishes. 

Add the radishes to a small bowl, then add the rice vinegar, sugar (see pantry) and a pinch of salt. Mix together and set aside to pickle.

Heat a drizzle of olive oil in a large frying pan on medium-high heat.

Once hot, crack in each egg (see pantry) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

Meanwhile, heat a medium frying pan on medium-high heat with a drizzle of oil. Once hot, add the cauli rice and cook until just soft, 2-3 mins. Add the ginger puree and the remaining garlic and for the final min. Season well with salt and pepper.

Drain the pickling juices from the radish into the cauli rice and stir through.

Once the beef is cooked, remove from the oven, then discard the foil and any cooking juices. Use two forks to shred the beef as finely as you can. Add the teriyaki sauce and stir to combine.