Preparing Gyudon!

Today I want to introduce you to a very popular Japanese dish which we like very much and make often. This Japanese dish is called Gyūdon (牛丼) translated as "beef bowl". Gyūdon consists of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It is very tasty! Well, let's start. :)
So, today in the menu we have:


Gyūdon
Gyudon

Inspired by show CookingWithDog

1 serving.

Ingredients:

180g Thinly Sliced Beef (better with a little fat)
1/4 Onion
3g Ginger root
2 Tbs. Soy Sauce
1 Tbs. Sake
1 Tbs. Mirin
1 Tbs. Sugar
100ml Water
1/2 tsp. Granulated Dashi

1 Egg (from a free range chicken)
Beni shōga (Japanese Pickled Ginger)
Shichimi (Seven Flavor Chili Pepper)
Scallions
Steamed Rice

Directions:

1. Cut 1/4 onion into half inch wedges and separate layers with your fingers. (Usually I cut it into a small cubes because at home we have a person who does not eat onions when it is cut into big chunks). Grate ginger. Finely chop the scallions.
2.
Put an egg into a heavy pot with a thick bottom and walls and pour boiling water until the egg is completely covered. Cover with a lid and leave for 20 minutes. Remove the egg and let it cool in ice water. Crack the egg into a small bowl and see how it looks. It should be like soft boiled egg.
In Japan, eggs cooked in this way are called Onsen tamago (hot spring egg).

3.
Bring water to a boil. Turn off the burner and parboil the beef. When the beef loses its red color remove and dry well. (Do not overcook the beef) Then put it on a plate.
4.
In a skillet combine soy sauce, sake, mirin and sugar. When it starts to sizzle add the beef and stir well. Before the liquid evaporates too much turn off the burner and remove the beef. Then put it on a plate.
5.
In the same skillet add water, granulated dashi, grated ginger and chopped onions. Stir slightly and cover with a lid. Bring to a boil and cook for 5 minutes or until onion becomes soft.
6. Add the beef when onion becomes ready and mix well. Sauce will be absorbed by the beef.
7. Put steam rice in a bowl. Then put our beef with onions on top. Sprinkle with chopped scallions. Put a little bit of Beni shōga on one side and the Onsen tamago at the middle. In the end make a line of Shichimi on the egg.

Bon Appetite!

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