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Ingredients
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100ml Chicken Stock ½ Large White Onion 6 Medium-sized Eggs (Room Temperature) 5g Salt 10g Ginger 400g Japanese Cooked Rice 600g Beef (Thinly sliced) 1 Tablespoon Light Brown Sugar 2 Tablespoons Cooking Sake 2 Tablespoons Japanese Soy Sauce 2 Tablespoons Mirin 4 Tablespoons Butter To Taste Salt To Taste Pepper To Garnish Spring Onions (Chopped) To Garnish Togarashi (Optional) |
Methods
1. Preheat oven to 68°C using Steam mode, and poach eggs for 30 minutes. Slice onion. Grate ginger.
2. In a glass casserole, add sliced beef, Japanese soy sauce, mirin, cooking sake, grated ginger and light brown sugar. Mix well. Set aside to marinate.
3. In a lightly heated medium-sized pan, melt 2 tablespoons of butter. Fry sliced onions until brown. Add 5g of salt to release moisture.
4. When softened and caramelised, add remaining butter, marinated beef. Stir well.
5. Add chicken stock. Simmer for about 5 minutes to fully cook beef and allow absorption of stock. Season with salt and pepper to taste.
6. Serve with cooked Japanese rice, poached egg and chopped spring onions. Top with Togarashi as desired. Enjoy.
