flavor	beef
brand	this half
number of units	1 piece
number of products	1
package weight	0.18 kilogram
place of origin	Kanto region

Ingredients: fermented seasoning, soy sauce, beef, vegetables (burdock, carrot), sugar, beef tallow, shiitake mushrooms, kelp, yeast extract powder, salt, (contains wheat, beef, soybeans as part of the ingredients)
Contents: 165g
Calories: 325kcal
Product size (height x depth x width): 18cm x 13cm x 2cm
Country of Origin: Japan

Raw materials/ingredients

Fermented seasoning, soy sauce, beef, vegetables (burdock, carrot), sugar, beef tallow, shiitake mushrooms, kelp, yeast extract powder, salt, (contains wheat, beef, soybeans as part of raw materials)

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Product introduction

You can enjoy the taste of shops in Ningyocho Imahan at home. It will be a commercialized version of the cooked rice that is on the menu of restaurants. A discerning gem that uses carefully selected 100% domestic beef and burdock, carrots, etc. in the secret sukiyaki warishita. With this product and 2 cups of rice, you can create a luxurious dining table at home.

Raw materials/ingredients

Fermented seasoning, soy sauce, beef, vegetables (burdock, carrot), sugar, beef tallow, shiitake mushrooms, kelp, yeast extract powder, salt, (contains wheat, beef, soybeans as part of raw materials)

brand	this half
packing size	18.2 x 13.1 x 2.3cm; 180g
Production area (region)	Kanto region
Production area (prefecture)	Ibaraki Prefecture
Container type	pack
Maker	Ningyocho Imahan
Country of Origin	Japan
raw materials	Fermented seasoning, soy sauce, beef, vegetables (burdock, carrot), sugar, beef tallow, shiitake mushrooms, kelp, yeast extract powder, salt, (contains wheat, beef, soybeans as part of raw materials)
Product weight	180 grams

Founded in 1895. Established in 1956 as Ningyocho Imahan Main Store. Our mission is to contribute to society by refining food culture with high-quality food and service.

Commitment of long-established Japanese restaurant "Ningyocho Imahan"

Developed with the idea of ​​"rice cooked with rice" in the kaiseki cuisine offered at the shop. Please fully enjoy the deliciousness of beef unique to Ningyocho Imahan.

Sukiyaki Inari Sushi ◆Ingredients (6 pieces) Beef cooked rice・・・420g (already cooked) Seasoned deep-fried tofu・・・6 pieces Kinusaya・・・6 pieces Kinshi tamago・・・1 egg Red pickled ginger・・・10g ◆How to make 1. Remove the streaks from the silk pods, boil them and cut them in half diagonally. Squeeze the water out of the pickled ginger and roughly chop it. Make Kinshi-tamago with 1 egg and a little salt. ② Divide the cooked rice into 6 equal parts. (70g per piece) 3. Stuff rice into the seasoned fried tofu, spread thinly sliced ​​omelet, and top with boiled kinusaya and chopped pickled ginger.	Yakimeshi style sukiyaki rice Ingredients (for 2 cups) Beef cooked rice: 1 box Rice: 2 cups Sesame oil: 1 tablespoon Garlic: 1 clove Green onions: 1/4 bunch Black pepper: appropriate amount Eggs ( Egg yolk)・・・1 per person ◆How to make ① Mince the garlic and cut the green onion into small pieces. ②Prepare rice, water, and beef mixed rice in a rice cooker according to the directions on the back of the box. ③ Put chopped garlic and sesame oil in a rice cooker and cook. ④ When the rice is cooked, mix well, serve, and top with all-purpose green onion, egg yolk, and black pepper.	Grilled rice ball chazuke ◆Ingredients (for 1 person) Rice cooked with beef・・・100g (pre-cooked) Water・・・250ml White dashi stock・・・2 large Eggs・・・1 egg Potato starch dissolved in water・・・1 small Mitsuba leaves・・・as you like ◆How to make 1. Form the cooked rice into a triangular shape and bake it firmly in a toaster oven or frying pan. ②Cut the mitsuba into suitable size and beat the egg well in a bowl. ③Put water and shirodashi in a pot and bring to a boil. ④Put the beaten eggs in a pot little by little and add the chopped mitsuba. ⑤ Pour the sauce over the grilled rice balls.	Imahanfu Sukiyaki Doria Ingredients (2 servings) Beef mixed rice...280g (pre-cooked) Milk...250ml Butter...15g Wheat flour...2 tbsp. two ◆How to make ①Stir-fry butter and flour in a pot over low heat. When the dough is no longer powdery, add milk little by little and season with salt and pepper. ② Spread the cooked rice on a heat-resistant plate, crack an egg in the middle, pour white sauce around it, and put melted cheese on it. ③ Bake in the oven and oven toaster until it has a baked mark.