Beef Tenderloin Rice Bowl with Onsen Egg (Gyudon)
Equipment
Ingredients
Onsen Egg
- 2 large eggs
- 500 mL water
- 100 mL tap water above room temperature
Beef Tenderloin Rice Bowl
- 2 servings cooked white rice
- 1 small onion
- 1 tbsp oil
- Chopped green onion for garnish
- ¼ lb leftover cooked beef tenderloin
- 1 tbsp sugar
- 2 tbsp Chinese rice wine or sake
- 2 tbsp mirin
- 3 tbsp soy sauce
Instructions
To prepare onsen eggs:
- In a small saucepan, add 500mL water. Cover with a lid and bring it to a boil.
- Once boiling, remove it from heat. Add 100mL cold tap water immediately.
- Gently place the eggs in the hot water. Immediately cover with a lid and let it sit for 14 minutes.
- Remove from the water and set aside.
To prepare rice bowl:
- Thinly slice the onion.
- Carve the beef tenderloin into 8 to 10 thin slices.
- Heat a non-stick pan over medium heat. Add oil and onions. Cook until tender.
- Add sugar, Chinese rice wine, mirin, and soy sauce. Reduce the heat and simmer for 3-5 minutes.
- In a large bowl, add the steamed rice. Place the onion on top. Drizzle the remaining sauce on top. Top with beef tenderloin, onsen egg, and green onion. Ready to serve.
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