Remove the eggs from the fridge and leave to come to room temperature for 20 minutes before cooking. Meanwhile, rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Bring 1.2 L of water to a boil. While it heats, thinly slice the onion, mince the ginger and thinly slice the spring onion.

Once the water is boiling, remove from heat and stir in 300ml of cold tap water to bring the bath down to temperature.

Gently lower 2 eggs (at room tempreture) into the water, cover with a lid and leave to sit for 12 minutes.

Note: These onsen egg instructions are calibrated for 2 eggs at a time. For 4 or 6 servings, repeat the process in separate batches or use additional pots to achieve the best results.

While the eggs sit, add the Ahh Maa Donburi Marinade and water (120ml for 2 servings / 240ml for 4 servings / 360ml for 6 servings), minced ginger and sliced onion to a saucepan. Simmer over medium heat until the onion softens, for approximartely 5 minutes.

Add the sliced beef to the saucepan and cook for 5 minutes or until no longer pink. Turn off the heat and set aside.

After the 12 minutes is complete, transfer the eggs to an ice bath for a few minutes to stop the cooking. Set aside until ready to serve.

Divide the steamed rice evenly per serving and ladle the beef, onion and sauce generously over the top.

Gently crack an onsen egg over the centre on top of the beef and garnish with sliced spring onion, pickled ginger and a pinch of togarashi. Serve immediately while warm.