Elevated 吉野家 Silky egg Gyudon beef bowl

• 200 g beef
• 1/4 onion
• 2 eggs
• spring onion for garnish
• Rice
• 2 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 1 tsp corn flour
• 45 ml water
• Black pepper

1. 1

   Slice the onion and chop the spring onions, then set aside.

2. 2

   Crack two eggs into a bowl and beat well.

3. 3

   In a separate bowl, mix all the sauce ingredients together.

4. 4

   Heat vegetable or sunflower oil in a small pan over medium heat.

5. 5

   Add the onion and fry for a few minutes until softened.

6. 6

   Add the beef and cook until it changes colour, then pour in half of the sauce and let it reduce until glossy and slightly thickened.

7. 7

   Pour the eggs into the pan and let the bottom set.

8. 8

   Gently push the eggs inwards from the edges, as shown in the video, then drizzle the remaining sauce over the top.

9. 9

   Cook until your preferred doneness — I like it silky and slightly undercooked, so I turn off the heat when the egg is about 80% cooked and let the residual heat finish it off.

10. 10

    Finish with sesame seeds and spring onions, and serve with rice

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