Time
1 Hour(s)
Difficulty
Ingredients
For 4 people 
- 4 Eggs
- 1 liter(s) Soy sauce
- 400 mL Mirin
- 1 liter(s) ABC sweet soy sauce
- 280 grams Ginger
- 280 grams Garlic
- 6 liter(s) Water
- 150 grams Japanese steamed rice (per serve)
- 1 Blackmore Wagyu chuck roll, marble grade 9 plus, (120g per serve)
- 1 pinch(es) Chives, chopped
- 1 pinch(es) Salt, to taste
- 1 Thinly sliced cumber, to serve
Method
- Onsen Egg: Slowly poach egg in it's shell in a saucepan of water at 63.5c for 55 minutes.
- Sukiyaki Mirin Sauce: In a large bowl combine soy sauces, mirin, water, minced ginger and garlic. Note: this sauce may be kept refrigerated for several weeks in airtight containers.
- Wagyu: Thinly slice 120g wagyu beef per serve. Sauté beef in a hot pan and add 80mls of mirin sauce to cook.
- To Serve: Place 150g of Japanese steamed rice in bowl for each seving. Take beef off heat and serve on the rice. Place the onsen egg in the middle, garnish with thinly sliced cucumber and sprinkle some salt with chopped chives to finish.
