Beef Gyudon with Onsen Egg

Ingredients

• Frozen beef slice 250gr
• 1 Medium sized Brown Onion
• 2 Stalks of spring onion
• 2 Eggs
• 100gr bean sprouts
• 2 tbsp Lee Kum Kee Premium Soy Sauce
• 2 Tbsp Mirin
• 1 Tbsp brown sugar
• 1 Tbsp cooking sake
• 1 tsp Dashi powder
• 2 Bowls of cooked rice

Method

1. Defrost frozen beef slices beforehand.
2. Thinly slices onion. Set aside
3. Thinly slices spring onion for finishing garnishes. Set aside
4. Cut beef slices into 4cm long rolls. Set aside
5. To make the sauce: combine brown sugar, Lee Kum Kee soy sauce, mirin, and cooking sake. Mix until well combined and sugar is disolved.
6. Combine dashi powder with 120ml water as a dashi stock and set aside.
7. Preheat the frying pan (medium heat), pour sauces into the heated pan and wait until sauces are bubbling on the side.
8. Add thinly sliced onion into the sauce and let it cook for 90 seconds while the pan is covered with the lid.
9. Add beef slices into the pan and make sure that the beef is cooked through and well mixed with the sauce.
10. Once the beef has turned greyish colour, add dashi stock and turn the heat into high position.
11. Let the dashi stock and the sauces reduce until only little amount of liquid is left. This will ensure that the beef is tender and the onion has a soft texture.
12. While waiting for the sauces to reduce. Poach 2 eggs into a soft boiled consistency and set aside. (More or less 3 mins)
13. Blanch the bean sprouts for 1 minutes in boiling water and set aside.
14. Onto the bowls of rice, pour the beef and onions with some of the sauce. Add beansprouts, spring onions. And finally the onsen egg.
15. Enjoy while it’s hot.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce