Rika's Gyudon (Beef Rice Bowl)
200g any thinly-sliced, tender cut of beef
1 naganegi long onion (or leek)
3 tbsp sake
3 tbsp mirin
3 tbsp soy sauce
3 tbsp sugar
poached egg: 2 eggs
2 bowls cooked rice
beni-shoga (shredded ginger
pickles) for topping
1. Cut the naganegi long green onion on the bias into pieces 1.5 cm wide. Peel the ginger and slice thinly. Cut the beef into bite-sized pieces.
2. Put the green onion, ginger, and beef in a pot and add the sake, mirin, soy sauce, and sugar, then heat.
3. While the beef is simmering, bring water to a boil in a separate pot. Add the vinegar and salt. Gently swirl the pot to create a whirlpool effect, then carefully and gently crack open and drop the eggs (without their shells) in.
4. When the egg whites set, remove them from the pot and place them in a bowl of cold water to cool.
5. When the simmering liquid for the beef begins to cook down, reduce heat to low and let simmer for ten minutes.
6. Fill two bowls with cooked rice, then top with the simmered beef and naganegi green onions. Serve accompanied with beni-shoga and the poached eggs. Break the poached egg and mix in to taste.
Tips: If you can't get pre-made beni-shoga at store, mix 100 ml of sushi vinegar and 100 ml of rice vinegar, then add thinly sliced ginger and let sit at least 15 minutes to pickle. Remove and chop into thin strips.
Chef Rika Yukimasa is host of NHK World's Dining With The Chef, a signature lifestyle and cooking program on NHK World TV. In the series, Chef Rika demonstrates easy original Japanese recipes and enlightens viewers about Japanese food culture. A native of Fukuoka, Japan, Chef Rika has published 49 food and lifestyle books, many of which are best sellers and translated into Korean and Chinese. Chef Rika also owns and operates a steakhouse in Ginza, Tokyo. Dining With The Chef airs on KCET Mondays & Fridays at 11:30 am PT as well as Sundays at 4 pm PT. Meet Chef Rika in person this Saturday, September 3rd at noon at KCET's booth at the LA Times annual The Taste culinary event The Taste on the Paramount Studios back lot.