Gydon With Onsen Tamago Beef Bowl 1771707886444 V9z7

Ingredients

• 300 grams Thinly sliced beef ribeye or chuck
• 2 pieces Large eggs (for Onsen Tamago)
• 1 medium Yellow onion, thinly sliced
• 0.5 cup Dashi stock
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sugar
• 2 bowls Cooked Japanese short-grain rice
• 1 tablespoon Pickled red ginger (Beni Shoga)(optional)
• 1 stalk Green onion, chopped

Instructions

1. 1

   To make Onsen Tamago, bring 1 liter of water to a boil, remove from heat, add 200ml of cold water, gently lower eggs in, and cover for 17 minutes.

2. 2

   In a large skillet, combine dashi stock, soy sauce, mirin, and sugar; bring to a simmer over medium heat.

3. 3

   Add the sliced onions to the skillet and cook until they become translucent and soft, about 5 minutes.

4. 4

   Add the thinly sliced beef to the simmering liquid, spreading the pieces out to ensure even cooking.

5. 5

   Simmer the beef for 3-5 minutes, skimming off any foam that rises to the surface, until the meat is just cooked through.

6. 6

   Divide the hot cooked rice into two deep serving bowls.

7. 7

   Ladle the beef and onion mixture along with some of the simmering liquid over the rice.

8. 8

   Carefully crack one Onsen Tamago into the center of each bowl and garnish with green onions and pickled ginger.