Tokyo-style Gyuudon Beef Rice Bowl

• 600 grams Thinly sliced beef
• 4 servings Cooked rice
• 1 tbsp Sesame oil
• 1 medium Onion
• 4 eggs Onsen tamago (soft poached egg)
• 280 ml Dashi stock
• 60 ml Mirin
• 60 ml Sake
• 80 ml Soy sauce
• 2 tsp Sugar
• 5 grams Butter
• 1 Shredded nori seaweed
• 1 Spicy miso
• 1 Chili threads
• 1/2 tsp Doubanjiang
• 2 tbsp Gochujang
• 1/2 tsp Tianmianjiang
• 1 tsp Sesame oil
• 1/2 clove Grated garlic
• 2 tbsp Chicken stock granules

1. First make the soft poached eggs.
2. Wash the room temperature eggs and place into a plastic bag.
3. Place into the rice cooker with the already cooked rice.
4. Let stand for 1 hour.
5. Make the deluxe spicy miso.
6. Combine all of the ingredients, let sit for 10 minutes and it's done.
7. Make the sukiyaki sauce.
8. Pour the sake and mirin into a pot and turn on the heat.
9. Once the alcohol has cooked off, add the remaining ingredients and bring to a boil.
10. It's done.
11. Cut the onion into 6-7 mm slices and separate each slice.
12. Cut the beef into bite-sized pieces.
13. Heat sesame oil in a pan and cook the onions.
14. Once the onions have become slightly transparent, add the sukiyaki sauce.
15. Bring it to a boil and then add the beef.
16. Lower the heat to medium and cook for no less than 3 minutes.
17. Cook thoroughly.
18. Even though it's beef, if it's not cooked enough there is still a risk of food poisoning.
19. Top the bowls of rice with the beef.
20. Break a soft poached egg into the center of the beef and sprinkle with threaded chili pepper around the egg.
21. This completes the red gyuudon.
22. Place butter next to the egg and top with shredded nori, this completes the white gyuudon.

rice, sesame oil, onion, eggs, stock, mirin, sake, soy sauce, sugar, butter, miso, doubanjiang, gochujang, tianmianjiang, sesame oil, garlic, chicken

Taken from cookpad.com/us/recipes/152736-tokyo-style-gyuudon-beef-rice-bowl (may not work)