Gyudon

Ingredients

• 600g rump steak
• 1 packet LKK teriyaki sauce
• 200ml dashi stock
• 1 onion, sliced thinly
• 2 eggs
• 2 spring onions, sliced thinly
• 2 tsp shichimi togarashi
• 4 tbsp benishouga. (Ginger pickled in plum vinegar)
• Short-grain rice to serve

Method

1. Slice steak into thin slices to allow for quick cooking.
2. Bring a saucepan of water to a boil, add in the eggs and cook for 7 minutes. Remove from heat immediately and rinse under cold water. Peel and set aside.
3. Using a medium-sized saucepan on medium-high heat, add in dashi stock and one packet of teriyaki sauce. Stir to combine well and bring to a boil. Add onion slices to the stock and simmer for 2 minutes.
4. Place steak into stock and cook for approx. 2-3 minutes until cooked.
5. Add rice to 4 serving bowls, then divide the beef between each of the bowls. Slice each egg in half, then place onto the beef, along with spring onions, benishouga and a sprinkle of shichimi togarashi.

Product used in recipe

• Lee Kum Kee - Teriyaki Marinade