Today’s title might be a bit sensational, but it accurately captures the essence of this beef rice bowl (also known as gyudon). The highlight lies in having all your cravings satisfied in one bowl.
However, the pots still need washing 🙂
Lately, during the evening strolls with a small knife (pet’s name, perhaps?), I’ve noticed that the temperature is no longer as unbearable as a few days ago. It dawned on me that summer has truly passed.
Some say that all human emotions related to sadness are associated with farewells – farewells to people, beautiful memories, and the passage of time. Every time summer departs, the blazing sun, cicada chirps, and sweat, all things related to youth, bid farewell as if a banquet is dispersing. Hence, autumn always brings a sense of melancholy.
“All that should be gained has not yet been obtained, and what should be lost has long been lost.” This is a line from the poem “Autumn” by Hai Zi.
But autumn also brings delightful things. Fruits ripen, vegetables become sweet, meat is rich, and shrimp and crab become plump… the best eating days are coming 🙂
I once read a saying that the heart and stomach should always be full. Spring harbors regrets, and autumn carries a sense of melancholy. Let food solve these emotions.
A bowl covered with tender beef slices and topped with a creamy egg, using a gentle touch to bid farewell to summer.
— “Food Journal: Hot Spring Egg Beef Rice Bowl”
Ingredients:
- Fatty beef slices: As needed
- Rice: As needed
- Egg: 1
- Oil: As needed
- Onion: As needed
- Mirin (sweet rice wine): As needed
- Cooking sake: As needed
- Sugar: As needed
- Soy sauce: As needed
- Water: As needed
- Ginger slices: As needed
- Garlic cloves: As needed
- Nori (seaweed) flakes: As needed
Instructions:
- Heat the pan, add shredded onions, mirin, cooking sake, sugar, soy sauce, water, ginger slices, and garlic cloves. Stir-fry over low heat for about 2 minutes.
- Add fatty beef slices, spread them evenly in the pan, and continue to cook over low heat for about 5 minutes.
- Remove the beef slices and place them over the rice. Pour the broth over the beef, sprinkle nori flakes, and top with a hot spring egg. Done!
Quick Hot Spring Egg Method: Pour water at around 70 degrees Celsius into a thermos, place the egg inside, screw on the lid tightly, and after about 40 minutes, take it out. Done!
