This Japanese rice bowl is the ultimate comfort food – and that silky, onsen egg is so soft, it really does ooze into everything! A delicious and attractive meal for a small dinner party. You will find grass-fed ribeye steak and pasture-raised eggs at the market this week!
- 14 oz scotch fillet (rib eye) steak
- 4 eggs, room temperature
- 1 tbsp vegetable oil
- 1 onion, sliced
- 4 cups steamed rice to serve
- pickled ginger to serve
- 4 tbsp finely sliced spring onion
Sauce:
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp brown sugar
Place the steak in the freezer for 60-90 minutes or until just firm. Then thinly slice.
Gently place the eggs in a saucepan of boiling water. Remove the saucepan from the heat and leave the eggs in the warm water for 20 minutes. Remove the eggs from the water and rest for 5 minutes.
Mix the ingredients for the sauce together in a small bowl and set aside.
Divide the rice among four serving bowls.
Heat the oil in a large frying pan over high heat. Add the onions and stir-fry for a minute. Then add the beef. Spread the beef out in the pan and allow to color on the first side for a minute before tossing the beef around.
Add the sauce you made earlier and stir-fry until the sauce has thickened slightly and the beef is well coated.
Spoon the beef onto the rice. Crack each egg into a bowl and then pour the egg over the beef. Top with a pickled ginger and spring onion and serve.
Note: Feel free to leave the egg off or substitute with a fried version if runny eggs aren’t your thing. Still delicious!
