Broth
- In a pot, bring all of the ingredients to a boil. Remove from the heat. Let infuse for 15 minutes (see Chef’s tip).
- Strain the broth through a sieve set over a large bowl. Set aside ¼ cup (60 ml) of the broth until ready to assemble the dish. Compost the aromatics.
Beef
- In a large skillet, combine the onion, fresh ginger and remaining broth. Bring to a boil. Simmer over medium heat for 5 minutes or until the onion is tender. Add the beef. Stir to prevent the slices of meat from sticking together. Cook for 3 to 4 minutes or until the beef is just cooked. Season lightly with salt and pepper. Keep warm.
- In a large non-stick skillet over medium-high heat, warm the oil. Carefully crack the eggs into the skillet. Cook on one side only for 2 to 3 minutes or until the whites are set and the edges are golden. Season with salt.
- Divide the rice and beef among four bowls. Cover with the cooking juices from the skillet and the reserved broth. Top with the eggs. Garnish with the green onions and pickled ginger.
Chef’s tip
To obtain 5 cups (750 g) cooked rice, you will need to cook 1 ¼ cups (290 g) raw jasmine rice.
The flavour of the beef broth is enhanced by the addition of dried shiitake mushrooms and seaweed. These ingredients add umami, the fifth flavour emblematic of Japanese cuisine.