Guide to Make Gyudon with Poached Eggs in 19 Minutes at Home

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, gyudon with poached eggs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Gyudon with Poached Eggs is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Gyudon with Poached Eggs is something which I have loved my entire life. They’re fine and they look fantastic.

Heat the vegetable oil on a wok over medium-high heat. Gyudon (or Beef Bowl) is like a comfort food for Japanese. It can be prepared quickly and it has In Japan, gyudon is sometimes served with a raw egg yolk or Onsen Tamago (poached egg) in the As raw eggs are not recommended to be consumed in the U.

To get started with this particular recipe, we must prepare a few components. You can have gyudon with poached eggs using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Gyudon with Poached Eggs:

1. Make ready 1 onion, thinly sliced
2. Prepare 2 green onion, thinly sliced
3. Make ready 340 gr thinly sliced beef (chuck or rib eye)
4. Take 1 Tbsp vegetable oil
5. Get 4 tsp sugar
6. Take 4 Tbsp sake
7. Make ready 4 Tbsp mirin
8. Make ready 2 Tbsp soy sauce
9. Make ready 3 large eggs
10. Take 1 Tbsp vinegar
11. Get 1 pinch salt
12. Take 3 bowls white rice

Gyudon is a type of a Japanese donburi dish which consists of beef, onions and other vegetables simmered in sweet style sauce mixed with raw eggs. Top with fried garlic for a punch of extra flavors! This flavorful Gyudon (Beef Bowl) topped with simmered beef, soft cooked egg, and cabbage kimchi makes a delicious and comforting meal. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. poached egg (onsen tamago).

Instructions to make Gyudon with Poached Eggs:

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! 😋

Gyūdon is considered to have come from Sukiyaki-don and the old dish gyūnabe, where thin slices of beef are cooked with vegetables in a pot, and at some point was put over rice and served in a bowl. In Japan, gyudon is sometimes served with a raw egg yolk or onsen tamago (poached egg) in the center of the meat and onion mixture. As raw eggs are not recommended in the U. S., you can try making onsen tamago by pouring beaten eggs into the pan right before serving so that they will be. Gyudon (牛丼), short for gyu donburi, or beef rice bowl, is a Japanese dish consisting of beef and onions on a bowl of rice.

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