How to Prepare Super Quick Homemade Gyudon with Poached Eggs

Gyudon with Poached Eggs. Directions for the poached eggs: Bring a saucepan of water to low simmer. Add the vinegar and season the water with salt. Break one egg one at a time in a small ramekin.

Breaking the yolk and mixing it into the beef and onions adds a layer of richness to this meal that simply can't be beat. Since raw eggs are not recommended for consumption in the U. S., 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.

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, gyudon with poached eggs. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Directions for the poached eggs: Bring a saucepan of water to low simmer. Add the vinegar and season the water with salt. Break one egg one at a time in a small ramekin.

Gyudon with Poached Eggs is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Gyudon with Poached Eggs is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. {Take of onion, thinly sliced.
2. {Take of green onion, thinly sliced.
3. {Prepare of thinly sliced beef (chuck or rib eye).
4. {Get of vegetable oil.
5. {Prepare of sugar.
6. {Prepare of sake.
7. {Make ready of mirin.
8. {Make ready of soy sauce.
9. {Take of large eggs.
10. {Take of vinegar.
11. {Prepare of salt.
12. {Get of white rice.

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 cooked. To serve, place fluffy steamed rice on a bowl. Then, scoop about a ladle or two of gyudon (beef) covering the rice.

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! 😋.

Then, place one poached egg in the middle and garnish each bowl with chopped green onion and red pickled ginger. I've never met a bowl of gyudon that couldn't be improved with a runny poached egg, either. If you want to go all in, do it the Japanese way, with a raw egg broken on top and stirred in, tamago kake gohan -style. It's not for everyone, so I'll understand if you want to pass on it. Garnish each bowl with a poached egg (if using), sliced scallions, beni-shoga, and togarashi.

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