Gyudon with Poached Eggs

Heat the vegetable oil on a wok over medium-high heat. Saut onion until tender.

Add the meat and sugar. Cook until no longer pink.

Add sake, mirin, and soy sauce.

Lower the heat and simmer until 2 - 3 minutes.

Add the green onion right before removing from the heat.

Directions for the poached eggs: Bring a saucepan of water to low simmer. Add the vinegar and season the water with salt.

Break one egg one at a time in a small ramekin.

Swirl the water in one direction, and then drop the egg into the center.

Cook the egg for 2 1/2 or 3 minutes.

Take out the egg from the water with a slotted spoon.

Put the egg on a paper lined plate to absorb any excess water.

Arrange in the bowl in order: white rice, beef, and poached egg!

Enjoy!