Method

1. Wash and drain short grain rice and cook in a rice cooker.
2. Clean and pat dry beef tenderloin. Cut into cubes or slices.
3. Add 2–3 tbsp of yakiniku sauce and marinate for 15–20 mins.
4. Meanwhile, add 1L of water to a pot and bring to a boil. Once water is boiled, turn off the heat and add 200ml of cold water. Gently lower 4 eggs (direct from the fridge) into the pot, cover and cook for 19–20 mins. Once the time is up, remove the eggs and let them rest till ready to use.
5. Defrost frozen edamame by soaking in hot water. Remove the beans from the pods. Set aside.
6. Heat a frying pan till very hot, add 1–2 tbsp of cooking oil or garlic oil.
7. Add marinated beef and stir-fry for 1–2 mins till medium doneness or just cooked.
8. Scoop cooked rice into a serving bowl, top with beef, edamame and cracked onsen egg.
9. Garnish with fried garlic slices and sesame seeds if desired. Best served warm.

Recipe by Meg Tan