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Gyudon with Poached Eggs
Gyudon with Poached Eggs

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We hope you got benefit from reading it, now let’s go back to gyudon with poached eggs recipe. You can have gyudon with poached eggs using 12 ingredients and 13 steps. Here is how you do that.

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

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. As raw eggs are not recommended in the U. 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.

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