Teriyaki Inspired Beef Rice Bowl with Onsen eggs and Ikura

3 comments

1. I have literally never thought to combine these three animal protein sources! Would you change it up by adding corn or shisho leaf if you repeat this bowl? Great shot, I can just about hear the sizzle as you add the beef to your bowl!

2. Beef

   * Marinate in 20g shoyu 20g mirin 20g sake in sous vide bag
   * 54C 2 hours but doesn’t really matter. I just want the juice. Can probably even skip the sous vide step as I will fully cook it afterward.
   * Leave in the fridge with the marinade.
   * When want to cook, take it out, pat it dry, cut into strips and stir fry. (It is ok to have some marinate on it because it will form the crust better and better Maillard reaction.)

   Sauce

   * Saute some Garlic in a bit of neutral oil.
   * Add the sous vide beef marinate.
   * Remove the brown scum.
   * Add heavy cream, and rosemary.
   * Add corn starch slurry (~3g corn starch + 10g cold water mixed well).
   * Reduce to desired texture.

   Onsen Egg

   * 62C 1 hour.
   * Can batch cook. Leave in fridge up to 3 days.

3. What brand bowl is that? I’m looking for some nice dark dinnerware