400g (14 oz) scotch fillet (rib eye) steak
4 eggs, room temperature
1 tbsp vegetable oil
1 onion, sliced
4 cups steamed rice to serve
pickled ginger to serve
4 tbsp finely sliced spring onion
Sauce:
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
2 tbsp brown sugar
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