A classic Japanese beef bowl with tender beef slices, caramelized onions, and a rich, savory sauce. Perfectly topped with a soft Onsen Tamago.
Slice the white onion into thin strips.
Prepare the sauce: Whisk together mirin, light soy sauce, dark soy sauce, oyster sauce, cornstarch, and water until well combined.
Heat oil in a pan over medium heat. Add the onion strips and beef rolls, and stir-fry briefly.
Pour in the sauce, cover the pan, and simmer on low heat for 4-5 minutes.
In the meantime, you can prepare the Onsen Tamago.
Season with a pinch of salt and pepper to taste, then turn off the heat and serve over rice.
Bring the water to a boil in a pot with a lid.
Once boiling, turn off the heat immediately and remove from the burner.
Pour in the cold water — this drops the temperature to the perfect range (about 68-70°C).
Gently place the eggs into the pot and cover with the lid.
Remove the eggs and soak them in cold water (or an ice bath) until completely cooled to stop the cooking process.
Crack the shell and release the egg directly into a bowl.