Beef Tenderloin Rice Bowl with Onsen Egg (Gyudon) - Canadian Beef | Canada Beef

Ingredients

• Onsen Egg 2 large eggs (in the shell)
• ½ cup (125 mL) cold water
• Rice Bowl 1 tbsp (15 mL) canola or sunflower oil
• 1 small onion, thinly sliced
• 4 oz (125 g) leftover cooked Beef Tenderloin Oven Roast, cut into 8 to 10 thin slices
• 1 tbsp (15 mL) granulated sugar
• 3 tbsp (45 mL) soy sauce
• 2 tbsp (30 mL) EACH Chinese rice wine or sake and mirin
• 1 cup (250 mL) hot cooked white rice
• Chopped green onion