Gyudon with Poached Eggs
jenscookingdiary @jenscookingdiary
Gyudon or Japanese Beef Bowl is one of the most famous Japanese restaurant menus. In Japan, they usually serve Gyudon with a raw egg yolk. Here I’m using a poached egg for a change. Anybody would like to try? IG @jenscookingdiary
Open in Cookpad AppCooking Instructions
- 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! 😋
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I’m just an ordinary mother who ❤️ to cook 4 my one and only lovely daughter. From 🇮🇩. Live in 🇺🇸 I cook mostly Asian food but I’m open to other dish from other countries too. Hope you all will like the recipes I share 🙏🏻❤️ IG: @jenscookingdiary @jenscookdineandtravel
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