Japanese Beef Donburi Poached Egg (Printable Version)
Thinly sliced beef, flavorful sauce, and soft egg crown warm rice for a classic Japanese comfort bowl.
# What You'll Need:
→ Bowl
01 -
400 g cooked Japanese short-grain rice
02 -
200 g beef sirloin or ribeye, thinly sliced
03 -
1 soft-boiled or poached egg
04 -
1 tablespoon chopped green onions or chives
05 -
1 teaspoon sesame seeds (optional)
→ Gyudon-style Sauce
06 -
2 tablespoons soy sauce
07 -
1 tablespoon mirin
08 -
1 tablespoon sake
09 -
0.5 tablespoon sugar
10 -
60 ml dashi stock or water
11 -
0.5 small onion, finely sliced
# Steps To Follow:
01 -
Cook Japanese short-grain rice according to package directions and keep warm.
02 -
In a skillet over medium heat, combine soy sauce, mirin, sake, sugar, and dashi. Add sliced onion and simmer for 3 to 4 minutes until slightly softened.
03 -
Add thinly sliced beef to the simmering sauce and cook gently for 2 to 3 minutes until just barely cooked through. Avoid overcooking.
04 -
For a soft-boiled egg, cook in boiling water for exactly 6 minutes, then immerse in ice water before peeling. For a poached egg, crack into gently simmering water with a splash of vinegar and poach for 2 to 3 minutes.
05 -
Spoon warm rice into a serving bowl. Arrange cooked beef and onions neatly over the rice. Place the soft-boiled or poached egg in the center. Drizzle reserved sauce over the beef and rice.
06 -
Garnish with chopped green onions or chives. Optionally, sprinkle sesame seeds on top. Serve promptly.
# Notes and Tips:
01 -
Ensure the beef is sliced very thinly for optimal tenderness; freezing the meat briefly can aid slicing.