Wednesday, April 13, 2011

Food Calendar Day 3 - Gyudon

K and I went to Japan for a few weeks last year, and since coming back to the states, he has told me on numerous occasions that there was one particular dish that he missed more than anything...Gyudon from the Yoshinoya restaurant chain. A few weeks back a friend of his that he met in Japan posted a picture - he had found a recipe and made Gyudon. Now the pressure was on. So, a couple of weeks ago we bought all of the ingredients to make it, and made our first attempt. It tasted good, but the beef wasn't sliced quite thin enough. I used flank steak, which in itself is usually cut thin...but it's hard to make thin slices out of it. This time around I bought sirloin steak, and used a paring knife to make my cuts. That worked much better. It's still a work in progress, trying to perfect it, but each time it gets better!


Ingredients:

4 cups cooked plain Japanese rice (long grain white rice works fine...just cook completely and let it sit to get sticky)
1 lb thinly sliced beef
1 small onion
1 1/3 cu Dashi
5 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons sugar
1 teaspoon sake (we didn't use sake this time)

Preparation:

- Cook rice
- Slice onion thinly
- Cut beef very thin, in bite-sized pieces
- Make Dashi
- Put Dashi, soy sauce, sugar, mirin & sake in a pan
- Add onion slices and simmer for a few minutes
- Add beef and simmer for a couple of minutes - do not overcook!
- Serve beef mixture over hot rice

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