Beef And Onion Donburi With Edamame And Fried Egg

1. 1

   Heat a pot of lightly salted water, add the edamame, cook for 30 seconds, then drain. If you want the edamame to have a brighter green colour, remove the thin membrane covering each soybean.

2. 2

   In a bowl, mix the beef with the soy sauce, sake, sugar, salt and sesame oil. Thinly slice the onion.

3. 3

   Heat a wok over a high flame then add 10ml of cooking oil and swirl the pan to coat it lightly. Add the onion, lower the heat and stir-fry until it's wilted and crisptender.

4. 4

   Turn the flame to high and put the beef and marinade into the wok. Stir-fry constantly until the beef loses its pink colour - do not overcook. Adjust the seasonings, if needed, then remove from the heat.

5. 5

   Set a lightly oiled pan (either non-stick or well-seasoned cast iron) over a medium flame. When the pan is hot, cook two eggs sunny-side up.

6. 6

   Scoop steamed rice into two large individual-serving bowls. Divide the beef and onion mixture over the rice, then top each portion with an egg. Add the edamame and pickles to each bowl, scatter the furikake on top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.