Red Eye Gravy Gyudon. A beef rice bowl served with Suntory BOSS Coffee ANZ.

By Andy Cooks · 30 min

Ingredients

Instructions

1. Boil the eggs in a large saucepan for 6 minutes 30 seconds, then plunge them into iced water for 5 minutes.
2. Whisk the 250 ml water, 40 ml black vinegar, 100 ml soy sauce and 1 tbsp caster sugar in a jar. Peel the eggs, submerge them in the liquid, seal, and refrigerate overnight.
3. Heat the 180 ml dashi in a medium saucepan over medium heat. Add the 237 ml Boss Iced Long Black, the 60 ml soy sauce, 1 tbsp brown sugar, 1 tbsp sake, 2 tbsp mirin, the grated garlic and grated ginger.
4. Bring to a simmer and cook until reduced by half, about 10 minutes.
5. Add the sliced onion and cook for 4 minutes, stirring occasionally.
6. Add the sliced beef and stir through, cooking for 3 minutes until just cooked.
7. Spoon the rice into bowls, top with the beef and broth, and garnish with pickled ginger, spring onions and sesame seeds. Halve a marinated egg and serve it alongside.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionEggGingerRiceBrown sugarBeef