Japanese Aussie Wagyu Feather Blade Gyudon

Method

1. Thinly slice the beef.
2. Heat up the oil and stir fry the onion for 10 minutes until well cooked.
3. Add the beef and sugar to the pan, cooking until the beef is slightly browned.
4. Add the mirin, soy sauce and stock to the pan.
5. Bring to a simmer and cook for around 10-15 minutes, or until the stock has reduced to a thin sauce.
6. Taste for seasoning and add a little more soy sauce if necessary.
7. Meanwhile, heat more oil in a cast iron or non-stick skillet.
8. Cook the eggs sunny side up, ensuring that the yolks are still runny.
9. When the beef and sauce have finished reducing, divide rice among serving bowls.
10. Top the rice with beef and an egg for each bowl. Garnish with chopped scallions and toasted sesame seeds (if using).