Gyudon with Poached Eggs
Gyudon with Poached Eggs

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, gyudon with poached eggs. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Gyudon with Poached Eggs is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Gyudon with Poached Eggs is something that I’ve loved my whole life. They are nice and they look fantastic.

Great recipe for Gyudon with Poached Eggs. Gyudon or Japanese Beef Bowl is one of the most famous Japanese restaurant menus. In Japan, they usually serve Gyudon with a raw egg yolk.

To begin with this particular recipe, we must first prepare a few ingredients. You can have gyudon with poached eggs using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Gyudon with Poached Eggs:
  1. Prepare 1 onion, thinly sliced
  2. Get 2 green onion, thinly sliced
  3. Take 340 gr thinly sliced beef (chuck or rib eye)
  4. Prepare 1 Tbsp vegetable oil
  5. Make ready 4 tsp sugar
  6. Make ready 4 Tbsp sake
  7. Prepare 4 Tbsp mirin
  8. Take 2 Tbsp soy sauce
  9. Make ready 3 large eggs
  10. Get 1 Tbsp vinegar
  11. Make ready 1 pinch salt
  12. Get 3 bowls white rice

This one is great to have for making poached egg, sauce, and one-person instant noodle ^^. Tip: To make sure that the egg is not 'splattered' around when poaching the egg, do not forget to add. As raw eggs are not recommended to be consumed in the U. S., you can try with Onsen Tamago like this… Gyudon with Poached Eggs.

Instructions to make Gyudon with Poached Eggs:
  1. Heat the vegetable oil on a wok over medium-high heat. Sauté onion until tender.
  2. Add the meat and sugar. Cook until no longer pink.
  3. Add sake, mirin, and soy sauce.
  4. Lower the heat and simmer until 2 - 3 minutes.
  5. Add the green onion right before removing from the heat.
  6. Directions for the poached eggs: Bring a saucepan of water to low simmer. Add the vinegar and season the water with salt.
  7. Break one egg one at a time in a small ramekin.
  8. Swirl the water in one direction, and then drop the egg into the center.
  9. Cook the egg for 2 1/2 or 3 minutes.
  10. Take out the egg from the water with a slotted spoon.
  11. Put the egg on a paper lined plate to absorb any excess water.
  12. Arrange in the bowl in order: white rice, beef, and poached egg!
  13. Enjoy! 😋

Gyudon or Japanese Beef Bowl is one of the most famous Japanese restaurant menus. In Japan, they usually serve Gyudon with a raw egg yolk. Here I'm using a poached egg for a change. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and.

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