Step-by-step guide to making a beef and onion bowl meal ( <i>gyudon</i> )
Step 1
In a saucepan, bring the beef broth, fish sauce, dark soy sauce, mirin, sugar, shiitake mushrooms, and dried kombu seaweed to a boil. Remove from heat. Let steep for 15 minutes. Strain the broth through a sieve placed over a large bowl. Measure out 60 ml (1/4 cup) of broth for garnish. Compost the aromatics.
Step 2
In a large skillet, combine the onion, ginger, and remaining broth. Bring to a boil. Reduce heat and simmer for 5 minutes, or until the onion is soft. Add the beef.
Step 3
Stir well to prevent the slices from sticking together. Cook for 3 to 4 minutes, or until the beef is just cooked through. Season lightly with salt and pepper. Keep warm.
Step 4
In a large non-stick frying pan over medium-high heat, heat the oil. Gently crack the eggs into the pan and cook on one side only, for 2 to 3 minutes or until the whites are set and the edges are lightly browned. Season with salt.
Step 5
Divide the rice and beef among bowls. Ladle over the cooking juices and reserved broth. Add the eggs. Garnish with green onions and pickled ginger.
All that's left to do is enjoy these flavorful bowls for an Asian-inspired meal or simply for a themed weeknight dinner. Click here for the full recipe:
This article is a collaboration between RICARDO and IGA.
