Red Eye Gravy Gyudon. A beef rice bowl served with Suntory BOSS Coffee ANZ.

Red eye gravy Gyudon Serves: 4 Prep time: 15 mins + marinating eggs Cook time: 25 mins Ingredients 4 eggs 250ml water 40ml black vinegar 100ml soy sauce + ¼ cup (60ml) extra 1 tbsp caster sugar ¾ cup (180ml) dashi 237ml can Boss Iced Long Black + extra for basting ¼ cup (60ml) soy sauce 1 tbsp brown sugar 1 tbsp sake 2 tbsp mirin 3 garlic cloves, grated thumbsize piece fresh ginger, grated 1 brown onion, thinly sliced 500g flat iron steak, thinly sliced 4 cups cooked sushi rice pickled red ginger, sliced spring onions, toasted sesame seeds to serve Method Boil eggs in a large saucepan for 6 minutes 30 seconds, then immediately plunge into iced-water for 5 minutes. Whisk water, vinegar, soy and sugar in a clean jar or glass container. Peel the eggs and submerge them in the liquid, seal, then refrigerate overnight*. Heat dashi in a medium saucepan over medium heat. Add coffee, extra soy sauce, coffee, brown sugar, sake, mirin, garlic and ginger. Bring to a simmer and cook until reduced by half, about 10 minutes. Add onions, cook for 4 minutes, stirring occasionally. Add beef and stir through, cook for 3 minutes, until just cooked. Spoon rice into serving bowls, then top with beef and broth, garnish with some pickled ginger, spring onions and sesame seeds, then halve a soy marinated egg and place on the side. *The longer the eggs marinate for the more they will absorb the flavours of the soy mixture.