Ramen Eggs & Gyudon (Beef Bowl)
Classic Japanese comfort: perfectly marinated ramen eggs paired with savory-sweet gyudon beef bowl
Two beloved Japanese classics in one meal: silky soy-marinated ramen eggs and tender beef simmered with sweet-savory onions over rice.
Equipment
Ingredients
Ramen Eggs
eggs (room_temperature)
4 piece
tamari
60 ml
mirin
60 ml
water
180 ml
Gyudon (Beef Bowl)
onions (sliced)
2 piece
sliced beef (thinly_sliced)
300 g
mirin
45 ml
sake
45 ml
low sodium tamari
45 ml
honey
10 ml
dashi stock
180 ml
grated ginger (grated)
3 g
cooked rice (cooked)
400 g
Garnish
scallions (sliced)
2 piece
pickled ginger (benishoga)
20 g
pickled onions
30 g
furikake
5 g
togarashi
2 g
sesame seeds
5 g
Instructions
Pierce and boil eggs
Use an egg poker to pierce each egg shell. Boil eggs for 6 minutes 30 seconds.
Ice bath and peel eggs
Immediately transfer cooked eggs to an ice bath. Once cool, peel the eggs.
Prepare ramen egg marinade
Mix equal parts tamari and mirin with three parts water.
Marinate ramen eggs
Place peeled eggs into the marinade and refrigerate for at least 4 hours or overnight.
Prepare onions and sauce
Slice onions and whisk together mirin, sake, tamari, honey, dashi and grated ginger.
Simmer onions
Add sliced onions and sauce to a pot. Bring to a simmer over medium heat and cook 3-4 minutes until onions become translucent.
Cook beef
Add thinly sliced beef to the simmering sauce and cook for about 1 minute until just cooked through.
Serve gyudon
Spoon beef and onions over cooked rice. Garnish with scallions, pickled ginger, pickled onions, furikake, togarashi and sesame seeds as desired.
Original recipe
Storage
Ramen eggs can be stored in marinade up to 4 days. Gyudon best eaten fresh but can be refrigerated 2 days.
Notes
• Serve ramen eggs sliced in half on top of gyudon or as a side.
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