Sudipto Biswas – Royal Lancaster Hotel Japanese Gyudon Rice Bowl with Aussie Wagyu Featherblade Beef
- Prep time 0Min
- Cook time 0Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Wagyu
- Serves 4
Japanese Gyudon Rice Bowl with Aussie Wagyu Featherblade Beef, served with eggs & scallions.
Ingredients
- 30g onion
- 500g Wagyu Featherblade
- 10g sugar
- 30ml mirin
- 30ml soy sauce
- 250ml beef/chicken stock
- 4 eggs
- 1kg short grain rice
- 2 bunches spring onions
- 10g sesame seeds
- Oil for frying
Method
- Thinly slice the beef.
- Heat up the oil and stir fry the onion for 10 minutes until well cooked.
- Add the beef and sugar to the pan, cooking until the beef is slightly browned.
- Add the mirin, soy sauce and stock to the pan.
- Bring to a simmer and cook for around 10-15 minutes, or until the stock has reduced to a thin sauce.
- Taste for seasoning and add a little more soy sauce if necessary.
- Meanwhile, heat more oil in a cast iron or non-stick skillet.
- Cook the eggs sunny side up, ensuring that the yolks are still runny.
- When the beef and sauce have finished reducing, divide rice among serving bowls.
- Top the rice with beef and an egg for each bowl. Garnish with chopped scallions and toasted sesame seeds (if using).
