Gyudon with onsen tamago

PT2H

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Ingredients

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1
Start by preparing your rice. Place the rice in a bowl and cover with cold water. Wash the rice gently, then pour away the water. Repeat this step 5 times, then soak the rice in 3 litres of water for 1 hour
2
Drain the rice in a colander and leave to dry for about 30 minutes
3
Place the rice in a pot with a tight-fitting lid. Add 750ml of cold water, then bring to the boil over a medium heat with the lid on. When the water comes to the boil, turn the heat down to the lowest possible setting and cook for 10 minutes
4
Once the 10 minutes is finished, turn the heat off and leave it to steam with the lid still on for another 10 minutes
5
Meanwhile, bring 1l of water to a rolling boil, then turn the heat off. Add 200ml of cold water and lower the eggs gently into the water. Place a lid on the pan and leave the eggs in the water for 12-13 minutes. Once the time is up, carefully transfer the eggs to a bowl of cold water and leave until completely chilled
6
For the gyudon, combine the sliced onion, ginger, soy sauce, mirin, sake, water and sugar in a pot and bring to boil. Add the beef and stir with a chopstick from time to time to separate the slices and make sure they don’t stick together. Turn the heat down low and cover, then cook for 15-20 minutes
7
Give the rice a quick fluffing up by lifting the grains from the bottom to the top a few times, then divide between the bowls. Top with the cooked beef brisket and sauce and finish with a sprinkle of spring onion and some pickled ginger. Serve the onsen tamago on the side
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