Cuisine: Japanese | Prep Time: 15 minutes | Cook Time: 20 minutes | Serve: 2 – persons
Another new and simple recipe, to cope with boredom at home! It’s definitely not easy in our current era where there is an abundance to do out there. But! I think we are all really grateful to have a roof over our heads with Netflix and Youtube, thanking all the medical personnel and essential service workers for keeping our world in control! Stay safe and Thank you.
Gyudon is a comforting Japanese rice bowl dish topped with ‘umami’ flavoured slice beef. One of the fond memories I have on this dish was at a fast-food chain in Tokyo called ‘SUKIYA’, it was cheap and really satisfying to have in winter. Don’t worry about spending on expensive ingredients, it’s homecooking so have with it and enjoy what you make! Fans of Japanese cuisine can try this recipe and this is my take on Gyudon, here you go!
300 grams slice beef
1 medium size onion
Few slices of ginger
Beef stock (Japanese ‘Dashi‘ or vegetable stock for vegetarian)
Sugar or Honey
1. Prepare the sauce in a bowl, pour 3 tbsp of light soy sauce, 1/4 beef stock cube (or 4 tbsp of liquid stock), 1 tbsp sugar or honey,1/2 tbsp yuzu, 1/4 beef stock cube (or 4 tbsp of liquid stock) if using stock cube please melt in hot water before combining into the sauce. Try tasting it and adjust to your own liking.
1. In a non-stick, pour 2 tbsp oil on medium-high heat. Once the pan is hot enough, put in the slice onion and ginger. Stir fry until the onion is translucent, avoid it turning brown by lowering the heat.
2. Put in the slice beef and to make sure it’s not sticking together.
3. Once the beef starts changing colour, pour the sauce you’ve prepared into the pan. At this point, you may want to lower the heat slightly so that it will simmer.
4. Depending on your liking on your beef doneness, you can turn off the heat once most of your beef changed colour and let it cook by itself. If you like it well done, let it simmer until all the beef cooked entirely.
5. Serve it over a bowl of steaming rice and top with a poach egg (optional) – You may follow my previous recipe on ‘Poach Egg‘ – Easy Breakfast.
Optional – Miso soup
Chicken/Vegetable/ Dashi stock (any available stock)
Enoki mushroom (optional)
1. Pour 3 small bowl water and put in your choice of stock. Bring it to a boil and turn the heat to low.
2. Put in the tofu and enoki mushroom (or any other ingredient you like). Cook for another 1 to 2 min.
3. Put 1 to 2 tbsp of miso paste, let it simmer until the paste fully dissolved and turn of the heat.
4. Serve hot!