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Dashi - 1 cup
Sake - 4 tbsp
Sugar - 2 tbsp
Onion - 1
Light soy sauce - 4 tbsp
Rump steak - 250 gms (thinly sliced)
Eggs - 4
Short grain rice - 4 cups (cooked)
Shallots - 4 (finely chopped)
Nori seaweed - 1 sheet


  • In a heavy based fry pan blend dashi, sake, soy sauce, sugar and thinly sliced onion.
  • Place over a medium heat and bring slowly to the boil.
  • Add the steak and cook until the meat loses its pink colour, about 2-3 minutes.
  • Add the beaten eggs and cook for 2-3 minutes until the eggs are set.
  • Divide the rice among four warmed serving bowls and arrange a quarter of the egg and steak mixture over the top.
  • Sprinkle shallots and toasted, crumbled nori over the top.
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