Recipe: Gyudon with Negi and Raw EggDescription: A savory Japanese rice bowl topped with simmered beef, enhanced with negi and a creamy raw egg.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 500 g beef ribeye steak, 2 cups water, 0.5 cup soy sauce, 0.5 cup mirin, 0.25 cup sake, 2 tablespoons sugar, 1 head garlic, 1 piece ginger, 2 pieces negi, 4 pieces egg, 4 cups riceInstructions: Prepare the rice according to package instructions and keep it warm. Slice 500 grams of beef ribeye steak thinly against the grain and set aside. In a medium saucepan over medium heat, combine 2 cups of water, 0.5 cup of soy sauce, 0.5 cup of mirin, 0.25 cup of sake, and 2 tablespoons of sugar, stirring until the sugar dissolves. Add 1 head of garlic, sliced, and 1 small piece of ginger, sliced, to the mixture. Bring to a simmer. Slice 2 pieces of negi thinly on a slight diagonal and add to the saucepan. Simmer for about 5 minutes until the negi is tender and flavorful. Add the sliced beef to the saucepan, separating the slices. Cook for about 3 minutes until the beef is just cooked through. Divide the cooked rice among 4 bowls. Top each bowl with the beef and negi mixture, ensuring a bit of broth is included. Carefully crack 1 egg per bowl directly over the hot beef and rice, allowing the heat to gently warm the egg for a creamy texture. Serve immediately, allowing diners to mix the raw egg into the hot rice and beef to create a creamy texture.Perfect for: Meal planning, weekly preparation, home cooking Tags: Japanese, beef, rice, scallions, one-potThis Gyudon with Negi and Raw Egg recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.