Soft-Poached Egg Gyudon

Ingredients

• 1 lb Thinly sliced beef ribeye or chuck
• 1 piece Large yellow onion, thinly sliced
• 1 cup Dashi stock
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Granulated sugar
• 4 pieces Large eggs (for poaching)
• 4 cups Steamed Japanese short-grain rice
• 2 tbsp Pickled red ginger (Beni Shoga)(optional)
• 2 stalks Green onions, finely chopped

Instructions

1. 1

   To make the Onsen Tamago (soft eggs), bring 1 quart of water to a boil, remove from heat, add 1 cup of cold water, gently lower in the eggs, and cover for 15 minutes before chilling in cold water.

2. 2

   In a large skillet or pot, combine the dashi stock, soy sauce, mirin, sake, and sugar, and bring the mixture to a simmer over medium heat.

3. 3

   Add the thinly sliced onions to the simmering liquid and cook for about 3-5 minutes until they begin to soften and turn translucent.

4. 4

   Add the beef slices to the pan, spreading them out to ensure they cook evenly and don't clump together.

5. 5

   Simmer the beef and onions for 5-7 minutes, skimming off any foam or fat that rises to the surface to keep the sauce clear.

6. 6

   Taste the broth and adjust with a pinch more sugar or soy sauce if desired, then remove from heat once the beef is tender.

7. 7

   Divide the hot steamed rice into four deep bowls and ladle a generous portion of beef, onions, and sauce over each.

8. 8

   Carefully crack one soft-poached egg into the center of each bowl and garnish with green onions and pickled ginger.