Ingredients (1 portion)
Cooked rice
Thinly sliced beef 150g
Oil 20g
Peeled ginger 15g
One small onion (120g)
Dashi powder 2 teaspoons
Water 400ml
Sugar 2 teaspoons
Sake 1 tablespoon
Soy sauce 1 full tablespoon
A pinch of (garlicky) salt (optional)
1 Egg yolk
Optional toppings: thinly sliced green onions, pickled ginger, sesame seeds, nori (seaweed flakes)
Tips
I choose to use the fatty part of the meat because it will be tender and juicy compared to lean meat when boiled, providing a more succulent meat texture
Slicing the ginger thinly will help infuse the meat with a subtle and pleasant ginger flavour. Large ginger slices can overpower the taste and aroma of the beef
I use 2-3 kombu seaweed sheets boiled in 500 ml of water over low heat as a substitute for dashi or bonito flakes. The soup made from kombu dashi provides the natural umami and delicious seaweed flavour more authentically than just using salt, soy sauce, or MSG
Using dashi powder or dried fish flakes can save time when making soup that would otherwise require an hour of simmering with fish, vegetables, or pork/chicken bones. It's suitable for quick meal preparations.
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