DEVIL’s BOWL: Addictive Ground Beef & Marinated Runny Egg Rice Bowl

Hello, food lovers!

Today, I’m sharing the recipe for a dish that’s so delicious, it’s almost sinful: the Devil’s Bowl. This bowl features savory, herb-infused ground beef over a bed of fluffy rice, crowned with a perfectly runny, marinated soft-boiled egg (Ajitsuke Onsen Tamago). The moment you break the yolk and mix it all together is pure bliss!

This simple recipe is incredibly addictive and satisfying, and it’s packed with 37g of protein per serving. It’s the perfect meal for when you’re craving something quick, easy, and full of flavor.

You can also watch the full cooking process on my YouTube channel! 

A Quick Note for My YouTube Viewers

In the video, I accidentally forgot to add the sugar to the egg marinade. Please make sure to include it as listed in the recipe below—it adds a crucial touch of sweetness that balances the savory flavors perfectly!

Ingredients (For 1 Serving)

For the Marinated Runny Egg (Ajitsuke Onsen Tamago)

• 1 large Egg, straight from the fridge

• ★ 1 Tbsp Soy Sauce (15 ml)

• ★ 1 Tbsp Mirin (15 ml)

• ★2 tbsp Water (30ml)

• ★ 1 tsp Sugar (4g / 0.14 oz) (Please don’t forget this!)

• ★ ½ tsp Sesame Oil

• ★ 1 dash Dashi Powder

• ★ 1 tsp White Sesame Seeds

• ★ 1 Tbsp Finely Chopped Green Onion (Scallion)

• ★ ½ Japanese Red Chili Pepper (or a dash of red pepper flakes)

For the Devil’s Bowl

• 200g Cooked Japanese Rice (7 oz)

• 120g Ground Beef (4.2 oz)

• 1 tsp Cooking Oil

• 1-2 Tbsp Finely Chopped Parsley (or another fresh herb like cilantro)

• 1-2 Tbsp Finely Chopped Shiso (Perilla) Leaves (or basil as a great substitute)

• 1 dash Salt & Black Pepper

• 1 dash MSG (optional)

• 1 dash Ichimi Togarashi (Japanese chili powder, optional for extra heat)

Instructions

1. Prepare the Marinade & Onsen Tamago.
   In a small container, combine all the marinade ingredients (marked with ★) and mix well. To make the onsen tamago (soft-cooked egg), bring 1 liter (about 4 cups) of water to a rolling boil in a pot. Remove the pot from the heat and immediately add 100 ml (about ½ cup) of cold water. Gently place the egg (straight from the fridge) into the hot water, cover with a lid, and let it sit for 12 minutes. Once done, carefully crack the egg into your container with the marinade. Let it soak up the flavor while you prepare the beef.

2. Cook the Devil’s Beef.
   Heat the cooking oil in a frying pan over medium-high heat. Add the ground beef and cook until it’s browned all over. Stir in the chopped parsley and shiso (or basil), and season with salt, pepper, MSG (if using), and chili powder. Mix everything together until the herbs are fragrant.

3. Assemble the Devil’s Bowl.
   Place the hot cooked rice in a large bowl. Evenly spread the seasoned ground beef over the rice. Finally, gently place your marinated runny egg on top. To serve, break the yolk and mix everything together. Enjoy the devilishly good flavor.