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.

Onsen Egg

2 large eggs (in the shell)

½ cup (125 mL) cold water

Rice Bowl

1 tbsp (15 mL) canola or sunflower oil

1 small onion, thinly sliced

4 oz (125 g) leftover cooked Beef Tenderloin Oven Roast, cut into 8 to 10 thin slices

1 tbsp (15 mL) granulated sugar

3 tbsp (45 mL) soy sauce

2 tbsp (30 mL) EACH Chinese rice wine or sake and mirin

1 cup (250 mL) hot cooked white rice

Chopped green onion

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.

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