Beef Tenderloin Rice Bowl with Onsen Egg (Gyudon)

in ,
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.

Ingredients

Onsen Egg2 large eggs (in the shell)½ cup (125 mL) cold water Rice Bowl1 tbsp (15 mL) canola or sunflower oil1 small onion, thinly sliced4 oz (125 g) leftover cooked Beef Tenderloin Oven Roast, cut into 8 to 10 thin slices1 tbsp (15 mL) granulated sugar3 tbsp (45 mL) soy sauce2 tbsp (30 mL) EACH Chinese rice wine or sake and mirin1 cup (250 mL) hot cooked white riceChopped green onion

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.

Did you make this recipe?

Share a photo and tag us #lovecdnbeef — we can't wait to see what you've made!