Gyudon with Onsen Egg
Start with onsen eggs. Take the egg and place it at room temperature first Then boil the water to boil When boiling, turn off the heat. Then slowly put eggs in If the eggs are still cold and put in hot water straight away The eggs will be twisted. Cover and set for 17-20 minutes, depending on how much like it is cooked. Finished, pass through cold water and set aside.
The raw material that needs to be cut is just onion Grated ginger and spring onions If anyone uses meat like me, then cut them into small pieces.
The method of blanching the meat first to remove the various bubbles, but everyone knows. Fans know that I like grilling work more than boiling and I will stir the meat I won’t boil the meat! Stir-fry the meat, seasoning with 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake, 1 tablespoon of sugar. Stir until the meat is almost cooked, then scoop and set aside to make the sauce.