Gyudon with Poached Eggs. In Japan, gyudon is occasionally served with a raw egg yolk or a poached egg (Onsen Tamago) placed in the center of the simmered beef. Breaking the yolk and mixing it into the beef and onions adds a layer of richness to this meal that simply can't be beat. Since raw eggs are not recommended for.
Pour dashi sauce over beef and top with poached egg. Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). Add the dry udon directly to the broth and let it cook for a minute or two. Gyudon with Poached Eggs most diverse and own mind sense that unique. Few kinds of Gyudon with Poached Eggs recipes are also enough convenient to process and do not pick up lengthy. Although not everyone likes Gyudon with Poached Eggs food, currently several people are get attached and like the sundry Gyudon with Poached Eggs foods available. This can be seen from the number of restaurants that provide Gyudon with Poached Eggs as one of the dishes. You can cook Gyudon with Poached Eggs using 12 ingredients and 13 steps. Here is how you cook that.
Ingredients of Gyudon with Poached Eggs
- You need 1 of onion, thinly sliced.
- It's 2 of green onion, thinly sliced.
- Prepare 340 gr of thinly sliced beef (chuck or rib eye).
- Prepare 1 Tbsp of vegetable oil.
- You need 4 tsp of sugar.
- Prepare 4 Tbsp of sake.
- Prepare 4 Tbsp of mirin.
- It's 2 Tbsp of soy sauce.
- It's 3 of large eggs.
- It's 1 Tbsp of vinegar.
- It's 1 pinch of salt.
- You need 3 bowls of white rice.
When the noodles are just pliable, add the eggs and continue with the recipe. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. Gyudon is that beef rice bowl you see everywhere in Japan. It's delicious and it's super easy to make.
Gyudon with Poached Eggs instructions
- Heat the vegetable oil on a wok over medium-high heat. Sauté onion until tender..
- Add the meat and sugar. Cook until no longer pink..
- Add sake, mirin, and soy sauce..
- Lower the heat and simmer until 2 - 3 minutes..
- Add the green onion right before removing from the heat..
- Directions for the poached eggs: Bring a saucepan of water to low simmer. Add the vinegar and season the water with salt..
- Break one egg one at a time in a small ramekin..
- Swirl the water in one direction, and then drop the egg into the center..
- Cook the egg for 2 1/2 or 3 minutes..
- Take out the egg from the water with a slotted spoon..
- Put the egg on a paper lined plate to absorb any excess water..
- Arrange in the bowl in order: white rice, beef, and poached egg!.
- Enjoy! 😋.
Beef, onion and a simple sauce served up on a bed of rice. Maybe topped with a poached egg if you want to get really fancy. This flavorful Gyudon (Beef Bowl) topped with simmered beef, soft cooked egg, and cabbage kimchi makes a delicious and comforting meal. Onsen Tamago (Hot Spring Eggs) are poached or soft cooked eggs in warm water. In Japan, gyudon is sometimes served with a raw egg yolk or onsen tamago (poached egg) in the center of the meat and onion mixture.
Obtain ingredients for production Gyudon with Poached Eggs recipes is also not tough. You can easily get the main ingredients at the nearest supermarket and even on the market. There are many types of Gyudon with Poached Eggs that are simple and quick to process into delicious serving. You can constantly practice this Gyudon with Poached Eggs recipe at home, and can provide it to your children and extended family. If you wish to cook different foods on our website, we provide sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try they.
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