Monday, October 18, 2010

Homemade Gyudon

One of my favorite Japanese dishes as it's really delicious and quite easy to make!!

Here's my recipe for Gyudon.

- Beef, 1/3-1/2 lb., preferably with some fat, sliced thinly sukiyaki style.
- Onion, 1 large or 2 medium, sliced
- Eggs, 3, beat well
- Optional: beni shoga, for garnish
- Optional: shichimi or ichimi, if you want your gyudon spicy ^.^

- Water, 1/2 cup
- Dashi powder, 2 teaspoons. You can also use concentrated dashi broth sold in bottles instead of dashi powder. In this case, use 1/4 cup of concentrated dashi broth and 1/4 cup of water (instead of 1/2 cup above).
- Soy sauce, 3-4 Tablespoons, or to taste
- Sake, 1-2 Tablespoons. Some sake can be quite bitter, so use your judgment here!
- Sugar, 2 Tablespoons. I prefer dark brown sugar because I like my gyudon with darker color, but the gyudon at Yoshinoya is quite lightly colored.

- Mix all seasonings together in a pan and let simmer for about 10 minutes. Do not boil!
- Add sliced onions and cook on medium heat until almost translucent.
- Add beef, mix to coat well in sauce, cook for about 3-5 minutes.
- When beef looks almost done, pour beaten eggs evenly over food. Cover, and let cook until eggs is almost done if you like soft boiled eggs, or just let the eggs be well done.
- Serve on top of rice and garnish with beni shoga and shichimi or ichimi.

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