Gyudon
A. Ingredient (for 1 person):
- Thinly sliced beef (hot-pot type): 100g. If not found then beef with lots of marbles and fat would work (lean beef gets dry)
- Onion: 1/2
- Kombu: 7g
- Egg: 1
- Soy sauce, salt, mirin
B. Preparations:
Slice onion into 1cm thick.
In a pan, add 300-500ml water and kombu. Lightly season with salt and bring it to boil. This makes the dashi for the dish.
Remove kombu, then add onion. After 2-3 minutes, add the sliced beef into the mixture. I use bamboo shoot as well for crunchiness. Season with 1 tbs mirin and 1bs soy sauce.
There are 2 methods of making the eggs. You can either “hot-spring” the egg, which you put eggs into a pot of water with 65 Celsius degree and let them sit for 25-30 minutes, or separate the egg yolk and gently fry it using a small span with cover. I choose the second method.
Add rice into a bowl first, then add the meat with onion and bamboo. Finally carefully put the egg yolk on top.
