I love this dish from the book, because it shows how simple eating good meat should be. We aren’t reinventing the wheel here; we know steak and egg is tasty.
Viewing entries tagged
eggs
This recipe calls for a whole bunch of green veg to be used, instead of the traditional tomato base. The end result is a little bit lighter and fresher.
Gyuwhatnow? Whoah, whoah whoah, I thought these were supposed to be EASY recipes. Chill. I know it sounds exotic. Trust me, things will be fine. If you can get past the weird name, this recipe is really a bowl of rice with beef. Use it in your quest to impress and influence people. The sticky rice is important here but if you’re pushed for time just use whatever rice you have on hand. We’ve used thick flank which is a really cheap (and tasty) cut of meat but if you really want to be fancy, ask your butcher to cut some sirloin into paper thin slices. The most exotic ingredient in the recipe below is mirin (a sweet Japanese rice wine) but please feel free to substitute white wine or sherry, mixed with two teaspoons of honey or sugar. The garnish is up to you, in terms of how much you want to add. Basil is a must but things like pickled vegetables, kimchi, sliced spring onion, sesame seeds etc. would all be welcome. This dish also falls very firmly into the “things that taste better with a fried egg” food category; quite a large category, in my humble opinion.
This is one of my favourite ways to eat eggs. It sounds a bit whacky, but you need to trust us. The creaminess of good yoghurt (please, PLEASE don’t try this recipe with shitty yoghurt) adds a level of texture that works surprisingly well with the egg yolk, as it oozes over it. I like the addition of smoky chipotle chillies here too, but please leave them out if you’re not a fan.