Beef Tenderloin Rice Bowl with Onsen Egg (Gyudon)
A perfect way to have your ‘steak & eggs’, this beef bowl features an egg cooked in a traditional Japanese style. Onsen egg is basically poached in the shell–slowly cooked in hot water to make an egg with a silky egg white and custardy yolk. Be sure to use the right-sized eggs (large), to get the cooking time correct.
1. Onsen Egg: Place 2 cups (500 mL) water in a small saucepan. Cover and bring to a boil over high heat Remove from heat and immediately stir incold water.
2. Gently place the eggs in the shell into the saucepan of hot water. Immediately cover with a lid and let stand for 14 minutes. Transfer eggs to a bowl with a slotted spoon and set aside.
3. Rice bowl: Heat a nonstick skillet over medium heat. Add oil and sliced onion; cook, stirring, for about 3 minutes or until tender. Add sugar, soy sauce, rice wine and mirin. Reduce the heat and simmer for 3 to 5 minutes or until slightly thickened.
4. Divide hot rice between 2 serving bowls. Top each bowl with a spoon cooked onions in sauce and sliced beef. Crack open each onsen egg and add one to each bowl. Sprinkle with green onions.
Ingredients
Directions
1. Onsen Egg: Place 2 cups (500 mL) water in a small saucepan. Cover and bring to a boil over high heat Remove from heat and immediately stir incold water.
2. Gently place the eggs in the shell into the saucepan of hot water. Immediately cover with a lid and let stand for 14 minutes. Transfer eggs to a bowl with a slotted spoon and set aside.
3. Rice bowl: Heat a nonstick skillet over medium heat. Add oil and sliced onion; cook, stirring, for about 3 minutes or until tender. Add sugar, soy sauce, rice wine and mirin. Reduce the heat and simmer for 3 to 5 minutes or until slightly thickened.
4. Divide hot rice between 2 serving bowls. Top each bowl with a spoon cooked onions in sauce and sliced beef. Crack open each onsen egg and add one to each bowl. Sprinkle with green onions.
