Perfectly seared steak served with an onsen egg, a drizzle of sweet sauce, and warm white rice.
Gyu Don basically translates to ‘Beef Rice Bowl’ in Japanese. It consists of a warm bowl of rice topped with a perfectly seared steak, an onsen tamago (i.e. hot spring egg in Japanese), a drizzle of sweet sauce, and then garnished with shredded spring onions. It’s an economical take on the famed Wagyu-don - so easy and yet amazing enough to excite your most unimpressionable guests. If you're feeling fancy, why not add on some fresh truffles or, for a more affordable alternative, carpaccio di tartufo (i.e. sliced truffles in oil)?
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You Will Need
If you have a sous vide device, cook the eggs for 45 minutes at 62.8°C. Otherwise, heat a full pot of water to a rolling boil (choose the pot size depending on the number of eggs you’re using). As soon as it starts to boil, take it off the heat completely. Let it cool slightly for 1 minute. Quickly, take the eggs from the refrigerator and place them carefully in the hot water. Stir it gently to make the water temperature even and then cover immediately and let it sit for 16 to 17 minutes. Make sure to use a timer! Once the time is up, remove the eggs from hot water and place them in an ice bath.
Heat a flat non-stick pan to medium high heat. While the pan is heating up, season your steak generously with salt and black pepper. Place the steak in the hot pan and let it to sear for 1 minute without touching it. Depending on the thickness of your steak and how you like your steak, cook for 2-3 minutes per side or until the internal temperature reaches 50-55°C (for medium rare). Set the steak aside and let it rest for 10 minutes, covering with an aluminium foil.
Heat up a small pan or pot and cook the grated onions until translucent. Then, add all the other ingredients listed under ‘Sauce’ and give it a good mix.
Divide the rice into 2 bowls. Slice the beef at a 45° angle and lay them evenly on top of the rice. Carefully crack the eggs and slide it on top of the rice - the soft boiled eggs should come out easily from the shells. Garnish with shredded spring onions and enjoy!