Gyudon (Japanese Beef Bowl)
Ingredients: Thinly Sliced Beef With A Little Fat, Onion, Ginger, Soy Sauce, Sake · 30 min cook time · 580kcal · $12.50
Ingredients
200g Thinly Sliced Beef With A Little Fat, 0.5onion Onion, 5g Ginger, 2tbsp Soy Sauce, 1tbsp Sake, 1tbsp Sugar, 1tbsp Hon-Mirin, 100ml Water, 0.5tsp Granulated Dashi, 2to taste Eggs, to taste Beni Shoga, to taste Shichimi, to taste Scallions, to taste Steamed Rice
Instructions
1. Cut the onion into 1cm wedges and separate the layers with your fingers. Grate the ginger root and cut the scallions into fine pieces.
2. Make Onsen Tamago: Place 2 eggs in a heavy pot or an earthen pot, add enough boiling water to submerge the eggs, cover and cook for 20 minutes. Remove and cool in icy water.
3. Parboil the beef: Bring water just to a boil, turn off the burner and parboil the beef to enhance taste and remove odor along with excess fat. When the beef loses its red color, remove and drain well.
4. Add sake, hon-mirin, soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat.
5. When it starts to sizzle, add the beef and toss to coat evenly. Before the liquid evaporates too much, turn off the burner and remove the beef.
6. Reheat the skillet and add the water, granulated dashi, grated ginger and onion to the mixture. Stir lightly and cover. When the liquid boils, reduce heat to low and cook for about 5 more minutes.
7. Remove the lid, mix in the beef, and when warmed up, put steamed rice in a bowl, spoon the beef and onion along with juices on top, and garnish with scallions, beni shoga, onsen tamago, and shichimi.
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