簡易牛丼拌水波蛋 Gyudon with Poached Egg

簡易牛丼拌水波蛋

材料（2人份）

肥牛片 ⋯⋯⋯ 300 g
薑蓉 ⋯⋯⋯⋯ 1 茶匙
糖 ⋯⋯⋯⋯⋯ 1 茶匙
雞蛋 ⋯⋯⋯⋯ 2 隻
（請確保雞蛋衛生，可以生吃）
飯 ⋯⋯⋯⋯⋯ 2碗

醬汁

洋葱 ⋯⋯⋯⋯ 1/2 個
蒜頭 ⋯⋯⋯⋯ 3 瓣
米酒 ⋯⋯⋯⋯ 2 湯匙
味醂 ⋯⋯⋯⋯ 2 湯匙
醬油 ⋯⋯⋯⋯ 2 湯匙
水 ⋯⋯⋯⋯⋯ 1/2 杯（125 ml）

做法

1. 肥牛片切3段，加糖、薑蓉拌勻，醃10分鐘；
2. 平底鑊不用放油，因為肥牛片煎後會出很多油，中火熱鑊後，放入肥牛片煎至半熟，取出備用；
3. 將鑊裡多餘的油倒出，留少許油，放入蒜蓉、洋葱，中火把洋葱炒至半透明；
4. 倒入米酒、味醂、醬油和水，水滾後放入肥牛片，轉中小火煮2分鐘，完成；
5. 準備一鍋水，大火煮滾後，加一點醋，轉小火 ，攪動水流，令水保持旋轉，將蛋打入碗，再慢慢將蛋倒在水中央，煮約1-2分鐘便可；
6. 盛飯入碗內，放上煮牛肉，再放上水波蛋，完成，Enjoy～

 

Gyudon with Poached Egg

Ingredients (Serving for two) 

Thinly Sliced beef  300 g
Ginger Paste  1 tsp
Sugar  1 tsp
Poached Egg  2 pc
( Better to buy the eggs which allowed to eat in raw. )
2 bowls of rice

Sauce

Onion  1/2 pc
Garlic  3 cloves
Rice wine  2 tbsp
Mirin  2 tbsp
Soy sauce  2 tbsp
Water  1/2 cup (125 ml)

Method

1. Cut the sliced beef in 3 pieces. Marinate with sugar and ginger paste for 10 mins.
2. In a fry pan. Heat it up by medium heat, do not add oil, put sliced beef on, fry until half cooked, take it out and put on side.
3. Use the same pan and the remain fat to sauté the garlic and onion by medium heat.
4. Add rice wine, mirin, soy sauce and water, when it's boil, put the beef back to the pan, cook in medium low heat for 2 min.
5. Bring a pot of water filled at least 5 cm deep to a simmer. Add a drop of vinegar, stir the water to create a gentle whirlpool. Crack the egg into a bowl and slowly tip the egg into the centre. Cook for 1-2 minutes or until the white is set.
6. Put the beef on the rice and poached egg on top of beef, done.