Gyudon
is a Japanese dish of thinly sliced beef cooked in sweet sauce mixture to serve
over the rice. I’ve ordered Gyudon quite often when eating at Japanese
restaurant as this was something I wouldn’t cook at home. The reason is I can’t
get thinly sliced beef from supermarkets, don’t like the quality of frozen
shabu meat from oriental stores, either. However since last year there’s a new
Korean butcher shop opening at my area, I can finally get a nicer and fresher
quality of thinly sliced beef and am able to make myself Gyudon at home!
Adapted from MASAの料理ABC recipe, here is how I made it:
Ingredients
-100g
beef belly shabu slices, marinated with honey and ginger mince for 15 minutes.
-1/2
onion, sliced.
-150ml
water.
-50ml
mirin.
-1 tbsp
sake.
-Chopped
spring onions and sesame seeds to garnish.
For the
Sauce Mixture
-1 tsp
sugar.
-1 tbsp
soy sauce.
-A pinch
of salt.
-A pinch
of garlic powder. (optional)
Method
1. Heat
oil in a pan over medium heat, stir fry onions until tender.
2. Add
water, mirin, and sake mixture in, bring it to a boil.
3. Add
marinated beef and cook until the meat is no longer pink.
4. Add
sauce mixture, reduce to low heat and simmer for 3-5 minutes.
5. Serve
over the rice, top with an egg of your choice (I did poached egg) and sprinkle
with spring onions and sesame seeds.
I think
I missed to put on pink sushi ginger (a must to pair with Gyudon) but this was
still so yum!
You can also click below to watch my Reels and see how I made this Gyudon:
突然有點想念吉野家的牛丼飯，還有每次去Eat Tokyo會點的牛丼便當，而且原來自己煮一點不難，重點是要有薄切的牛肉片啊！
