Gyudon with Poached Eggs
Gyudon with Poached Eggs

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, gyudon with poached eggs. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Gyudon with Poached Eggs is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Gyudon with Poached Eggs is something that I’ve loved my entire life.

Heat the vegetable oil on a wok over medium-high heat. How to cook Beef Gyudon with Poached Egg. Pour dashi sauce over beef and top with poached egg.

To begin with this recipe, we have to prepare a few components. You can have gyudon with poached eggs using 12 ingredients and 13 steps. Here is how you can achieve that.

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

Add the dry udon directly to the broth and let it cook for a minute or two. When the noodles are just pliable, add the eggs and continue with the recipe. 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.

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! 😋

S., you can try making onsen tamago by pouring beaten eggs into the pan right before serving so that they will be. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi. poached egg (onsen tamago). 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. This flavorful Gyudon (Beef Bowl) topped with simmered beef, soft cooked egg, and cabbage kimchi makes a delicious and comforting meal. Onsen Tamago (Hot Spring Eggs) are poached or soft cooked eggs in warm water.

So that’s going to wrap it up for this special food gyudon with poached eggs recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!