Sukiyaki Style Gyudon
As my ducks egg-laying season gets off to a late but present start, I’m treating myself to my favorite way of eating eggs–namely, the yolk, and always raw. This one is different from my single-side sear short rib donburi in that you can use thinly sliced rare roast beef, thinly sliced filet mignon, or thinly sliced leftover prime rib and requires no additional seasonings to the meat during the cooking process.
I use a sukiyaki styled tare sauce, which is just sugar, sake, mirin, and soy sauce, drizzled over the meat, topped with a duck egg yolk and garnished with some chives from the garden. All on top of freshly steamed white rice. This is a no fuss type meal, not super decadent, but is comforting and delicious. If you have leftover prime rib or are just hankering for sukiyaki or gyudon, this is for you.
Ingredients
- 5 – 6 thin slices of rare roast beef, rare filet mignon, or rare prime rib
- 1 duck egg yolk
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon sake
- 1 teaspoon mirin
- Chives, minced, for garnish
- 1 bowl of steamed white rice
Alternatively, for the meat, you can use sukiyaki meat quickly blanched in hot (but not simmering/boiling) dashi stock. Or a nice fresh cut chopped raw for tartare style!
- Mix soy sauce, sake, mirin, and sugar together and heat in the microwave for 20 seconds, until sugar has been dissolved.
- Lay the meat over rice and place the egg yolk on top. Drizzle the tare over everything, garnish with chives.
- Serve warm.