I followed Cooking with Dog‘s gyudon recipe, not without modification, again. See the list of ingredients below for my version.
Ingredients (Serve 2)
- Boiled sushi rice for 2 servings , see Teriyaki Salmon Don
- 1 stalk of spring onion, chopped
- 2 tsp of corn starch, diluted in a dash of cold water in a separate bowl (my rendition)
- 2 eggs, hard boiled (original: soft boiled eggs)
- 240 g of beef with some fats
- 1 small white onion, sliced
- 100 ml of chicken stock (original: granulated dashi)
- 1 tsp of grated ginger
- 2 tbsp of mirin (original: 1 tbsp of sake, 1 tbsp of mirin)
- 2 tbsp of light soya sauce
- Blanch the thin beef slices in simmering water for just under 1 minute, let the beef remain pinkish. Discard the water.
- Bring soya sauce, mirin, ginger and stock diluted in water into a pot to a simmering point. Then, add in the part cooked beef slices to cook thoroughly, drip in the corn starch solution bit by bit until the sauce becomes slightly more thickened.
- Take out the cooked beef slices leaving behind the sauce. Now, add in onion slices to simmer through with a lid on until they become translucent. Then, take the contents away from the heat.
- Place a heap of sushi rice into a big bowl. Place the beef slices on top and drizzle over the onion and sauce mixture over them. Sprinkle chopped spring onion and top the dish off with slices of hard boiled egg. Sprinkle some curry powder on the egg to add a bit of kick and colour.