Quick, warm, and hearty, in Japan I always had a hot bowl in the afternoon with a raw egg. In the US this is a weekly stable with an onsen tomago (poached egg). TimePrep time: 15 min Cook time: 15 min Total time: 30 min ServingsYield: 4 servings Serving size: 1 bowl Ingredients- 2 Tbs Sugar
- 1 Cup Dashi
- 2 Tbs Sake
- 4 Tbs Mirin
- 4 Tbs Soy sauce
- 1 Medium Yellow onion
- 1 lb Thinly sliced rib eye or chuck
- 2-4 Poached eggs
- 1 Green onion
- Pickled red ginger (Beni shōga (紅生姜))
- Cooked white rice
Instructions- Slice yellow onion into thin slivers.
- Add sugar, dashi, sake, mirin and soy sauce to a pan and bring to a gentle boil.
- Add yellow onion and boil until almost translucent.
- Meanwhile poach eggs.
- Add beef. Gently poke, do not stir, until no more red. Remove from heat.
- Serve beef over hot bowls of rice. Top with an egg and garnish with beni shōga and green onions.
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