Ingredients

Directions

1. Onsen Egg: Place 2 cups (500 mL) water in a small saucepan. Cover and bring to a boil over high heat Remove from heat and immediately stir incold water. 2. Gently place the eggs in the shell into the saucepan of hot water. Immediately cover with a lid and let stand for 14 minutes. Transfer eggs to a bowl with a slotted spoon and set aside. 3. Rice bowl: Heat a nonstick skillet over medium heat. Add oil and sliced onion; cook, stirring, for about 3 minutes or until tender. Add sugar, soy sauce, rice wine and mirin. Reduce the heat and simmer for 3 to 5 minutes or until slightly thickened. 4. Divide hot rice between 2 serving bowls. Top each bowl with a spoon of cooked onions in sauce and sliced beef. Crack open each onsen egg and add one to each bowl. Sprinkle with green onions.

Cuts Used in This Recipe

Tenderloin

Roast Beef and Rice Bowl with Onsen Egg

Ingredients

Directions

Cuts Used in This Recipe

Tenderloin Premium Oven Roast

Short Tenderloin Tip Peeled

Butt Tenderloin Roast

Tenderloin Peeled