Preparation
1. Make the Onsen-Style Egg
Place the room-temperature egg in an insulated flask. Fill with hot water at 72°C, seal and let stand for 1 hour.
2. Make the Cheese Sauce
Use equal parts butter and flour (1:1). Keep the heat on its lowest setting throughout.Melt the butter in a pan. Stir in the flour and cook gently until pale golden and covered with fine bubbles. Add the cold milk a little at a time, stirring constantly to prevent lumps, until the sauce is smooth and thick enough to coat the pan.Stir in the cheese slices until completely melted, then season with a pinch of salt and black pepper to finish the rich, creamy sauce.
3. Make the Meat Sauce
Heat a pan, add oil and sauté the onion. Add the ground pork and cook, stirring, until it is no longer pink and any excess moisture has evaporated. Stir in Custom Culinary® Italian Ragu Styled Sauce to coat the pork, season with sea salt and black pepper, and simmer until thickened. Remove from the heat and set aside.
4. Assemble and Bake
Fill an ovenproof dish with cooked rice. Spoon over a thick layer of smooth cheese sauce, followed by a generous layer of meat sauce. Preheat the oven to 200°C and bake for 3-5 minutes. Top with the prepared onsen egg and serve while the yolk is still runny.