Beef, Egg, and Onion Rice Bowl

1. 1

   Make the poached egg.

2. 2

   For every liter of water, add 2 tablespoons of vinegar and a pinch of salt.

3. 3

   Bring the water to a boil in a pan, then lower the heat.

4. 4

   Mix the water around vigorously with chopsticks to create a vortex.

5. 5

   Drop an egg into the vortex.

6. 6

   When the egg is poached to your preferred hardness, remove from the pot.

7. 7

   The vinegar in the water helps firm the egg whites.

8. 8

   Cut the beef into bite-sized pieces.

9. 9

   Remove the roots off the enoki mushrooms and cut in half.

10. 10

    Slice the onion into wedges.

11. 11

    Heat oil in a pan and stir fry the beef over medium heat.

12. 12

    When the beef turns pale, add the onion, and stir-fry until wilted.

13. 13

    Add the enoki mushrooms and all the ingredients under A (soy sauce, sugar, water).

14. 14

    Mix quickly, cover with a lid and simmer for 3 minutes.

15. 15

    Remove the lid and continue cooking until the sauce has reduced down to almost nothing - and it's done.

16. 16

    Serve the rice into two large rice bowls.

17. 17

    Ladle the sukiyaki from Step 7 on top, and sprinkle with chopped Japanese leek.

18. 18

    Top with the poached egg.

19. 19

    Sprinkle shichimi spice and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.