Gyudon (Japanese Beef Bowl)
Ingredients (serves 2)
- 2 eggs
- ½ onion, finely sliced
- 250g thin beef slices
- ½ cup Shimaya dashi stock
- 2 tbsp mama san sake
- 2 tbsp mama san mirin
- 3 tbsp mama san soy sauce
- 2 servings cooked mama san sushi rice (see rice video for how to make Japanese rice)
- Black pepper
- 1 spring onion, finely sliced
- S&B Shichimi/nanami togarashi
Instruction
1. Bring a pot with 1l of water to the boil, then add 200ml of tap water. Gently submerge the eggs into the pot and immediately cover with a lid. Set a timer for 20 minutes.
2. Combine the dashi, sake, mirin, and soy sauce, and add into a pan with the sliced onions. Simmer until the onions are soft.
3. Add the beef, cover with a lid, and simmer for 3 minutes or until the beef is just cooked.
4. Remove the eggs from the water after 20 minutes.
5. Plate up with rice, beef and onions, simmered sauce, and season with a little black pepper. Crack the onsen egg on top and garnish with sliced spring onion, and shichimi/nanami.
