Teriyaki Beef Rice Bowl
Onsen Egg

A comforting Japanese-style beef rice bowl featuring thinly sliced beef and caramelized onions glazed in a rich teriyaki sauce, crowned with a perfectly runny onsen egg[cite: 1].

Ingredients

• 300 g thinly sliced beef (ribeye or short plate)
• 1/2 red onion
• 1 egg
• 2 slices fresh ginger
• 2 portions steamed white rice
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp cooking wine
• 1 tsp dark soy sauce
• 1 tsp cornstarch
• 3 tbsp warm water
• 1/4 tsp black pepper
• 1 tbsp cooking oil
• to garnish chopped green onions
• to garnish toasted sesame seeds

Instructions

1. 1Slice the red onion

   

   Place the red onion on a wooden cutting board and use a kitchen knife to slice it into thin strips.

   Tip: Slice evenly so the onions cook down smoothly and soften uniformly.
2. 2Prepare the Teriyaki Sauce

   

   In a small metal bowl, combine the soy sauce, mirin, cooking wine, dark soy sauce, black pepper, cornstarch, and warm water. Stir the mixture thoroughly until all the ingredients are well-blended and the cornstarch is completely dissolved.

   Tip: Make sure the water is only warm, not hot, to prevent the cornstarch from clumping when mixed.
3. 3Prepare the Onsen Egg

   

   Bring a pot of water to a boil, then remove it from the heat source. Carefully add the egg, cover the pot, and let it sit undisturbed for 10 minutes. Afterward, use a slotted spoon to transfer the egg immediately into a bowl of cold water to stop the cooking process.

   Tip: Plunging the egg into cold water instantly prevents overcooking and makes it easier to peel later.
4. 4Blanch the Beef Slices

   

   Bring a pot of water to a boil, adding slices of fresh ginger and cooking wine. Drop the thin beef slices into the boiling water, and remove them as soon as their color changes to eliminate impurities and excess fat.

   Tip: Do not leave the beef in the boiling water for too long, or it will become tough before the final stir-fry.
5. 5Sauté the Red Onions

   

   Heat a small amount of cooking oil in a pan over medium heat. Add the sliced red onions and sauté them continuously using a spatula until they become soft, translucent, and fragrant.

   Tip: Cook the onions slowly to bring out their natural sweetness, which balances the savory teriyaki sauce.
6. 6Combine Beef, Onions, and Sauce

   

   Add the previously blanched beef slices directly into the pan with the sautéed red onions. Pour the mixed teriyaki sauce evenly over the ingredients, and cook over high heat until the sauce bubbles and thickens into a glossy glaze.

   Tip: Keep the heat high during the reduction phase so the sauce clings nicely to the beef and onions without overcooking the meat.
7. 7Garnish and Assemble

   

   Once the teriyaki sauce has thickened and beautifully coated the meat, remove the pan from the heat. Serve the beef and onion mixture generously over a bowl of warm steamed rice. Top the dish with the prepared onsen egg, and garnish with chopped green onions and toasted sesame seeds.

   Tip: Gently crack the onsen egg directly into the center of the bowl so the silky yolk can be mixed into the beef and rice.

Storage & Reheating

Burn It Off

Frequently Asked Questions