This recipe is a creation from the leftover cooked beef tenderloin from my previous post – Pistachio-Crusted Beef Tenderloin. It is also inspired by the classic comfort food from Japan, Gyudon (Japanese beef bowl). This Beef Tenderloin Rice Bowl is paired with an onsen egg. When mixing the yolk with rice, it adds a layer of richness to the overall flavour. I would say this is the best part of the meal.
For more information on how to perfect beef tenderloin, check out my previous blog post.
Beef Tenderloin Rice Bowl with Onsen Egg (Gyudon)
- 2 large eggs
- 500 mL water
- 100 mL tap water above room temperature
Beef Tenderloin Rice Bowl
- 2 servings cooked white rice
- 1 small onion
- 1 tbsp oil
- Chopped green onion for garnish
- ¼ lb leftover cooked beef tenderloin
- 1 tbsp sugar
- 2 tbsp Chinese rice wine or sake
- 2 tbsp mirin
- 3 tbsp soy sauce
To prepare onsen eggs:
- In a small saucepan, add 500mL water. Cover with a lid and bring it to a boil.
- Once boiling, remove it from heat. Add 100mL cold tap water immediately.
- Gently place the eggs in the hot water. Immediately cover with a lid and let it sit for 14 minutes.
- Remove from the water and set aside.
To prepare rice bowl:
- Thinly slice the onion.
- Carve the beef tenderloin into 8 to 10 thin slices.
- Heat a non-stick pan over medium heat. Add oil and onions. Cook until tender.
- Add sugar, Chinese rice wine, mirin, and soy sauce. Reduce the heat and simmer for 3-5 minutes.
- In a large bowl, add the steamed rice. Place the onion on top. Drizzle the remaining sauce on top. Top with beef tenderloin, onsen egg, and green onion. Ready to serve.
Reference: onsen egg recipe adapted from Just One Cook Book
Disclosure: Sponsored by Canada Beef