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

Name: Beef Tenderloin Rice Bowl with Onsen Egg (Gyudon) - Canadian Beef
Total time: 25 min
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

canadabeef.ca

A perfect way to have your ‘steak & eggs’, this beef bowl features an egg cooked in a traditional Japanese style. Onsen egg is basically poached in the shell–sl

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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